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Moroccan Beef, Prune, Date and Honey 


  • Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the Tagine or regular pot.
  • Add the chopped garlic & par-boiled carrots to the onions in the pot or tagine.
  • Make up 1/2 pint of stock with a beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the tagine or pot & mix well. Add the cinnamon to it.
  • Add the tinned tomatoes, dates & prunes to the tagine or pot - mix well.
  • Heat up the remaining olive oil and brown the beef cubes in small batches to sear & seal them. As you finish browning them, add the beef to the tagine or pot.
  • When you have finished browning all the beef, give the whole mixture a good stir & season with salt & pepper.
  • Cook on high for between 1 & 2 hours.

Serving

Serve the beef tagine with bread or fluffy couscous and garnish with the chopped fresh coriander & toasted flaked almonds. It also works well with rice too.

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