Moroccan Beef (or Lamb) Tajine with Prunes

Beef tajine with prunes is my very favorite Moroccan food, and it also was the one (aside from organ meat) that I was most skeptical about at first.

Don’t let the steps in this dish intimidate you. It’s really quick to put together. Something to keep in mind is that Moroccan food is really a mix of sweet and savory.

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– Beef or lamb – Onions – Garlic – Salt – Pepper – Ginger – Saffron threads – Cinnamon

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In a large pot or pressure cooker, add oil to bottom of pan and add onions and garlic, saute until translucent.

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Add enough water to cover the meat. Cover and simmer on medium heat for 2 1/2 – 3 hours, until meat is very tender and falls away from the bone.

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Add prunes to a small pot with honey and some water, simmer on medium heat, checking to make sure there is enough liquid and they are not burning.

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Cook until prunes are sitting in a thick syrup.

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Using blanched almonds add some oil to a sauté pan and put the whole almonds in. This will only take a few minutes once hot.

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Swipe up to learn more!

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