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Moroccan Tagine with Prunes

2016-12-01
  • Course: Main Course
  • Skill Level: Advanced
Moroccan Tagine With Prunes
    Sharply aromatized lamb cubes with chopped vegetables and prunes.

    Ingredients

    • 800g Tender lamb or beef meat, cubes
    • 2 Tbsp Al Wadi Al Akhdar olive oil
    • 1 Tsp of each, cinnamon powder, allspice, cardamom, cloves, ginger, cayenne, aniseed, nutmeg, turmeric, sweet paprika and cumin.
    • 2 Tbsp vegetable oil
    • 2 Medium Onions, finely chopped
    • 4 Cloves of garlic, crushed
    • 2 Tbsp fresh coriander, coarsely chopped
    • 1 x 400g Tin of Al Wadi Al Akhdar chickpeas, drained
    • 1 x 400g Tin of Al Wadi Al Akhdar chopped tomatoes
    • 8 Cups (1500 ml) vegetable stock, preferably home made
    • 2 Potatoes, chopped
    • 2 Carrots, sliced
    • 100g Prunes, stoned
    • Sea salt to taste
    • ¼ Cup halved almonds, fried

    Step 1

    Combine all the spices together. Drizzle the meat cubes with olive oil and rub with the spice mixture. Wrap it in a cling film and refrigerate for at least 10 hours.

    Step 2

    On a medium heat, sauté the meat for 5 minutes. Add onions, garlic and coriander and sauté until all is wilt.

    Step 3

    Add chickpeas and tomatoes.

    Step 4

    Stir in 4 cups of stock. Simmer on a low medium heat for 40-50 minutes.

    Step 5

    Add prunes, potatoes and carrots. Season with salt.

    Step 6

    Stir in the rest of the stock. Cover and simmer for another 40 to 50 minutes or until meat is cooked and tender. If needed simmer a bit longer.

    Step 7

    Serving Tip: Serve the meat with couscous and garnish with almonds.

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