Heading into Fall, this is a fun, hearty dinner party recipe that is perfect for the chillier months!
I’ve been dying to share this recipe! You can absolutely make this at home and it’s the perfect, family style meal to share with friends at a dinner party.
I recently went to Morocco for a friend’s wedding. After a few days in Marrakesh we headed up to the Atlas Mountains for a little r & r and whilst staying at the Kasbah Tamadot I was lucky enough to spend an afternoon cooking with their amazing chef, learning how to make a traditional tagine. This is the one we made together, it’s utterly delicious… and very easy too! Below is the recipe adapted to cook on a stove top. However, if you are feeling adventurous and want to cook it in a tagine and follow my pics for the additional steps.
750g Beef cut into 3cm cubes
150ml Olive oil
10g Raz el hanout*
1.5 Finely diced onions
2 Crushed garlic cloves
1 Cinnamon stick
0.25g Saffron thread
0.5 Sachet of saffron colouring (a good substitute is yellow food colouring)
5g Powdered ginger
1tsp honey (optional)
10g toasted flaked almonds
10g Toasted sesame seeds
100g Prunes, stone removed
Sea salt and freshly ground pepper to taste
* Raz el hanout is a Moroccan spiced powder made up of a casino blend of up to 30 spices. If you can’t find it in the shops a good substitute is an equal mix of turmeric, coriander and cumin.
PREPARATION (for cooking in a regular pot):
Heat a large pot on a medium heat. Add the olive oil. Season the beef with salt, pepper and the raz el hanout and brown the meat. Remove and place on kitchen towel to soak up any excess oil
Add the onions and garlic to the pot and sauté for 3-4 minutes until slightly colored and soft. Add the beef back to the pot along with the saffron, cinnamon, colouring and ginger and cook for 4-5 minutes
Add enough water to just cover the top of the beef, bring to the boil and then reduce to a simmer for around 1-1½ hours or until the meat is tender
Take some of the cooking liquid from the pot and bring to a simmer in a separate pan with the prunes, cooking for 10 minutes
To serve place the prunes on top of the beef with the toasted flaked almonds, sprinkle with sesame seeds and if you have one, serve in a traditional tagine shaped dish with cous cous.
TO COOK IN A TAGINE:
If you want to use a traditional tagine like I did, follow the prep guide (and my pictures if you get lost). Start with a layer of onions at the base of the tagine (this also stops the beef from burning), fit the beef cubes on top. Layer coriander, garlic, spices and oil in top of that. Cook for 20 mins. Add the tsp of honey. Simmer the prunes in hot water to soften, add those to the tagine and cook for 1 – 11/2 hours. Sprinkle with almonds and sesame seeds and serve with cous cous.
FREEZING FRESH CILANTRO:
Before throwing out fresh cilantro left overs, I suggest picking the leaves off the stems and putting them into snack size zip-lock bags, add water to cover and then freeze the bags flat on their sides. Freezing the cilantro in water will prevent freezer burn, and make it easy to break off a piece of cilantro when next time needed!