Ramadan
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Beef Tagine with Prunes fattoush13I got this recipe from my friend Chucri. I watched him once cook it and it seemed easy. I always thought that we need to have "tagine" pan to cook tagine, but this recipe proves me wrong! Tagine can be cooked with regular saucepan. Enjoy!008 3875118stewing beef2 kgonions6 dried prunes6 cupssugar6 tablespoonsolive oil6 tablespoonspowdered ginger1 tablespooncinnamon2 teaspoonscinnamon sticks2 saffron threads1/2 teaspoonsalt1 teaspoonpepper1/2 teaspoonalmonds1/4 cupsesame seeds1/4 cupTrue1. In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color. 2.
Add onions, ginger powder, 1,5 teaspoon cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Pour enough water to cover meat and stir in cinnamon sticks and saffron threads. 3.
Bring to a boil, then cover and lower the heat to a gentle simmer. Cook until the meat is tender and the liquid has thickened and reduced. This could take up to 2 hours, add more water if needed. 4.
When the meat is cooked removed from saucepan with a spitted spoon. Keep the remaining water on medium heat until it reduces to a thick sauce. 5.
Meanwhile, in another saucepan, add the prunes, 1.5 cup of hot water, sugar and ½ teaspoon of cinnamon. Cook on low heat and add more water if necessary to make sure not to burn them. 6.
Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside. 7.
To serve: pour the meat mixture in a dish, top with the cooked prunes and their syrup, finally sprinkle with sliced almonds and sesame seeds. Enjoy!
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Beef Tagine with Prunes
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Posted by:
fattoush
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| (0) reviews |
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Date:
31/03/2010
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I got this recipe from my friend Chucri. I watched him once cook it and it seemed easy. I always thought that we need to have "tagine" pan to cook tagine, but this recipe proves me wrong! Tagine can be cooked with regular saucepan. Enjoy!
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2
kg
stewing beef,
cut into medium cubes
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6
onions,
thinely sliced
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6
cups
dried prunes,
these are a variety of dried plum
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6
tablespoons
sugar
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6
tablespoons
olive oil,
or more if needed
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1
tablespoon
powdered ginger
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2
teaspoons
cinnamon
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2
cinnamon sticks
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1/2
teaspoon
saffron threads
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1
teaspoon
salt,
or more according to taste
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1/2
teaspoon
pepper,
or more according to taste
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To serve:
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1/4
cup
almonds,
blanched and cut into half
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1/4
cup
sesame seeds
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1. In a large saucepan heat olive oil, add meat cubes and fry on medium heat until meat starts changing color. 2.
Add onions, ginger powder, 1,5 teaspoon cinnamon, 1 teaspoon salt and ½ teaspoon pepper. Pour enough water to cover meat and stir in cinnamon sticks and saffron threads. 3.
Bring to a boil, then cover and lower the heat to a gentle simmer. Cook until the meat is tender and the liquid has thickened and reduced. This could take up to 2 hours, add more water if needed. 4.
When the meat is cooked removed from saucepan with a spitted spoon. Keep the remaining water on medium heat until it reduces to a thick sauce. 5.
Meanwhile, in another saucepan, add the prunes, 1.5 cup of hot water, sugar and ½ teaspoon of cinnamon. Cook on low heat and add more water if necessary to make sure not to burn them. 6.
Cook until the prunes get very soft (caramelized) and their syrup thickens. Remove from heat and set aside. 7.
To serve: pour the meat mixture in a dish, top with the cooked prunes and their syrup, finally sprinkle with sliced almonds and sesame seeds. Enjoy!
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The tagine can be accompanied by steamed Vermicelli :
Steam-cook 500 g vermicelli until they are done. Transfer them to a serving dish, add 2 tablespoons of butter and let it melt. Finally sprinkle with cinnamon and powder sugar.
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The following ingredients were not included in the calculation of the nutrition facts of this recipe:
- stewing beef
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Number of servings:
8
Amount per serving
Calories:
484
Total fat (g):
15
Saturated fat (g):
2
Cholesterol (mg):
0
Carbohydrates (g):
94
Protein (g):
5
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