Beef or Lamb Tagine with Prunes and Almonds: A Rich and Flavorful Moroccan Dish

Here’s a delicious recipe for Beef or Lamb Tagine with Prunes and Almonds, a rich, flavorful Moroccan dish known for its sweet and savory balance.

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Ingredients:

For the Meat Marinade:

• 1.5 kg beef or lamb (cut into large chunks)
• 2 teaspoons ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 3 cloves garlic (minced)
• Salt and pepper to taste
• 3 tablespoons olive oil
• Juice of 1 lemon

For the Tagine:

• 2 large onions (sliced thinly)
• 200g prunes (pitted)
• 100g blanched almonds (toasted)
• 1-2 cinnamon sticks
• 1/2 teaspoon saffron threads (optional)
• 1/4 cup olive oil
• 2 cups beef or chicken stock
• 1/4 cup fresh cilantro (chopped)
• 1/4 cup fresh parsley (chopped)

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Instructions:

Step 1: Marinate the Meat

1. In a large bowl, mix the ginger, cumin, cinnamon, turmeric, paprika, minced garlic, lemon juice, olive oil, salt, and pepper.
2. Add the beef or lamb chunks and rub the marinade over the meat. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).

Step 2: Prepare the Tagine

1. Heat the olive oil in a large tagine pot (or a Dutch oven) over medium heat.
2. Add the onions and sauté until they soften, about 5-7 minutes.
3. Add the marinated beef or lamb chunks to the pot, searing them on all sides until browned.
4. Add the cinnamon sticks, saffron (if using), and stock. Stir to combine.
5. Cover the tagine and reduce the heat to low. Let it simmer for about 1.5-2 hours, or until the meat is tender and the flavors meld.

Step 3: Add the Prunes and Almonds

1. Once the meat is tender, add the prunes to the tagine, stirring gently to combine. Simmer for an additional 20-30 minutes, until the prunes are soft and have absorbed the flavors.
2. Toast the almonds in a dry skillet over medium heat for a few minutes until golden brown, then add them to the tagine.

Step 4: Garnish and Serve

1. Before serving, sprinkle the chopped cilantro and parsley over the tagine for a fresh, herbal finish.
2. Serve hot with couscous, rice, or Moroccan bread to soak up the rich sauce.

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Tips for the Perfect Tagine:

• If you’re using lamb, it tends to be more tender than beef, so be sure to adjust the cooking time based on the meat’s texture.
• For extra flavor, you can also add a handful of chopped dried apricots or dates along with the prunes.
• Ensure the tagine remains at a low simmer to avoid overcooking the meat or drying out the sauce.
• If you don’t have a tagine pot, a heavy-bottomed Dutch oven works just as well for cooking the dish.

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Why This Dish is Special

The combination of tender meat, the sweetness of prunes, and the crunch of toasted almonds creates a delightful contrast. Moroccan tagines like this one are known for their unique ability to balance savory and sweet flavors, making every bite memorable.

Enjoy your Beef or Lamb Tagine with Prunes and Almonds—a dish that’s sure to impress and satisfy any palate!