Meat casserole with dried plums

sweet and savory combination of beef and prunes.

You can cook all sorts of meat, seafood and vegetables in tagines, which means there are endless options to choose from. (Did you know? Tagine refers to both the meal and the pot it is cooked in!)

If you are reluctant to give prunes a try, start using them! Their sweetness transforms them into a caramelized style that gives an aromatic spicy flavor to the meat. You may be surprised at how much you begin to use prunes more often.

No tagine? Don’t worry about it! A regular dutch oven with a lid works too just as well.

Ingredients:

A quantity of meat
2 large onions
1 tomato
1 garlic clove
2 tbsp chopped cilantro and parsley
½ tsp ghee
Olive oil
½ tsp each of:
Turmeric
Ginger
Black pepper
1 tsp cinnamon
2 tbsp sugar
Dried prunes (or dried plums)
Boiled eggs
Sesame Seeds

Instructions

In a traditional Moroccan tagine, start by placing the meat and sliced onions in the tagine. Add the garlic and spices, then sauté well.

Next, add the blended tomato and chopped cilantro, followed by the olive oil. Let everything cook until the meat becomes tender.

After some time, mix in the sugar, cinnamon, and dried prunes. Allow the sauce to thicken and develop rich flavors.

Finally, garnish with boiled eggs and toasted sesame seeds before serving. Enjoy! 😊