World Cuisine

Beef, Prune and Almond Tagine

cook 30 mins
  • 1–2 tablespoons ghee
  • 1 onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 25 g (1 oz) fresh root ginger, peeled and finely chopped
  • 450 g (14 1/2 oz) lean beef, cut into bite-sized pieces
  • 1–2 teaspoons ras el hanout
  • 175 g (6 oz) ready-to-eat pitted dried prunes
  • 125 g (4 oz) blanched almonds
  • 2 tablespoons runny honey
  • salt and pepper
  • finely chopped flat leaf parsley, to garnish
  • Buttery Couscous (see page 128), to serve
  • Heat the ghee in a large, heavy-based saucepan or the base of a tagine, stir in the onion, garlic and ginger and cook for 1–2 minutes. Add the beef and coat well, then add the ras el hanout.
  • Pour in enough water to just cover the meat and bring to the boil. Reduce the heat, cover and simmer for 15 minutes.
  • Add the prunes and almonds and stir in the honey. Season, bring back to the boil, re-cover and cook over a medium heat for a further 10 minutes. Garnish with parsley and serve with couscous.
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