Authentic Moroccan Beef and Prune Tajine Recipe – Traditional Cooking Guide

 

Moroccan Beef and Prune Tajine

A classic dish often served during special occasions like weddings or Eid al-Adha. It combines sweet and savory flavors with the rich taste of dried prunes and aromatic spices.

Ingredients (for 4-6 servings):

1 kg beef or lamb (preferably shank or shoulder)

2 onions, finely chopped

250 grams dried prunes (soaked in water for 30 minutes)

50 grams roasted almonds

3 tablespoons olive oil

1 teaspoon cinnamon, 1 teaspoon ginger, 1/2 teaspoon saffron, 1 teaspoon turmeric, salt, and black pepper

2 tablespoons honey

1 cup water or beef broth

Preparation Method:

In a clay tajine, heat the olive oil over medium heat, add the onions, and sauté until softened.

Add the meat and brown it on all sides (5-7 minutes).

Add the spices (cinnamon, ginger, saffron, turmeric, salt, and pepper) and stir well.

Add the water or broth, cover the tajine, and let it simmer on low heat for 1.5-2 hours until the meat is tender.

In a small pan, cook the prunes with honey and a little water for 10 minutes until soft and glossy.

Add the prunes over the meat just before serving, and garnish with roasted almonds.

Serve hot with traditional Moroccan bread.

Note: 

Using a Clay Tajine: The clay pot enhances the flavor and preserves the nutritional elements. Ensure you soak it in water for 12-24 hours before first use.

Fresh Spices: Cumin, saffron, turmeric, and ginger are the foundation of Moroccan flavor. Use ras el hanout for a deeper taste.

Slow Cooking: Cook the tajine on low heat to allow the flavors to meld together.

Serving: Serve the tajine hot with traditional Moroccan bread.