Beef or lamb with prunes is one of the favorite dishes in Morocco, it’s popular as a traditional offering at weddings and other special, really its best dish for me mixed sweet and salt, I find that the various flavors of this tagine beautifully balance each other. , you can find many recipes of this dish but today I will give you the real recipe and easy to make it… let check how to make it
Heat oil in a Cooker Container. Add the chopped onion and lamb and cook until caramelized onions, and the meat is a brown color on all sides. add pinch saffron threads, salt, powder black pepper, coriander powder, cinnamon powder, cinnamon stick, ginger powder. beef stock.
pour enough water around 1/2 liter over the meat.
when its boiling Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.
put prunes in the casserole pan add water, sugar, and sticks of cinnamon, cooked until the sauce become heavy like honey
time
Prep Time: 20 minutes- Cook Time: 45 minutes
- Total Time: 65 minutes
Yield: 2 dish
food cost | ||
ingredients | unit | quantity |
lamb | kg | 0.25 |
dried prunes | kg | 100 |
olive oil | kg | 2 |
sunflower oil | kg | 2 |
cinnamon powder | kg | 30 |
ginger powder | kg | 30 |
saffron | kg | 5 |
black pepper | kg | 30 |
salt | kg | 30 |
sugar | kg | 60 |
cinnamon sticks | kg | 20 |
sesame seeds | kg | 20 |
fresh coriander | kg | 60 |
onion | kg | 120 |
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