- 1.2 kg of Beef
- 2 Tablespoons olive oil
- 4 Chopped medium onions
- 1 Tablespoon garlic
- 1 Teaspoon of turmeric
- 1 Teaspoon of ginger
- 1 Teaspoon of salt according to your taste
- ¼ Black pepper Coffee spoon
- ¼ Teaspoon of saffron
- 1 Large bouquet of coriander, grilled sesame and chopped roasted almonds for garnish
- Caramelized prunes & apricots
- 300 gr Dried prunes & apricots
- 3 Tablespoons honey
- 1 Teaspoon of ground cinnamon
In a large bowl, the olive oil is heated over low heat and brown the beef slices on each side. The pan should be warm enough before placing the meat in the frying pan, you should hear a sizzle when the meat touches the pan, the meat will naturally be released once golden, leave leather gently.
Remove the golden pieces of beef from the frying pan and reserve. In the same bowl, you place the onions cover with a lid and leave the onions until they are tender about 15 minutes.
Place the pieces of beef, garlic, spices, salt and pepper in the bowl. Pour one cup and half of water and place the coriander bouquet on top of the meat. Leave to boil covered over low heat. Gently simmer an average of 2 hours or until the meat is tender.
After about 1 hour, put half a glass of liquid in the pan and reserve. At this point, be careful that the tagine does not dry out by adding water.
Finally, place the caramelized prunes & apricots in boiling water for 5 minutes to soften them. Then, in a small deep frying pan, make with drained prunes, cinnamon and honey over low heat. Simmer for 5 minutes until the sauce begins to thicken.
And finally put the pieces of beef and onion sauce in a dish, the prunes & apricots on top. Put the grilled sesame seeds or roasted almonds.