One of the most classic Moroccan dishes is the tagine, often pronounces as tajine, this dish has practically taken the world by storm. It is not restricted to the borders of Morocco anymore, many variations of the dish have traveled across the Atlantic to the USA and across the Mediterranean to many European countries.
What makes this recipe particularly suitable for the palettes of people from all over the world is its perfect blend of sweet and sour tastes in curry that goes very well with vegetables, fish or meats. This is among the most liked and enjoyed Moroccan dishes. The tagine is a perfect dish for a family get together or even f you are hosting a small party. With its exotic flavors and heady aromas, this sophisticated dish is guaranteed to win you many compliments. So if you would like to try it out today, here is the recipe for a tagine made from meats and prunes.
The Meat with the prunes tagine is a classic Moroccan delicacy that blends the sweet taste of the prunes with the meat while spices like saffron, pepper, ginger and cinnamon are used to give it a lovely flavor. This is often used as a festive dish and it is very common to see this dish being served in special occasions like weddings and others. The tagine is served with crusty bread which compliments the sot meat and vegetables.
Let’s take a look at what you are going to need to make this mouthwatering dish:
Ingredients:
• 2 lb. tender beef or lamb cut the meat into three inch pieces
• 1/2 lb sweet onions, grate them finely
• Garlic 3 cloves, chop it finely and press
• 1/2 lb. (about 1/4 kg) prunes
• 1 teaspoon ginger
• 1 tablespoon toasted sesame seeds (golden)
• fried, blanched almonds – handful.
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon turmeric.
• 1 or 2 sticks cinnamon
• 1 tablespoon honey
• 2 tablespoons sugar
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon pepper
• 1/4 cup olive oil
• 1/4 cup butter or vegetable oil
• handful of cilantro sprigs, tied together into a bouquet
• 3/4 teaspoon salt
Preparation:
It will take you about 25 minutes to get everything ready and 5 minutes for cooking the tagine. If you are cooking it in a pot you will need a large utensil which can hold all the ingredients and the aromatic juices. You could also use a pressure cooker, the meat will cook faster.
Now add the meat, garlic, onions, spices and the oil to the pan, you have to brown the meat on all sides for a few minutes with the heat at medium.
To this mixture and meat add cilantro and 21/2 cups of water, now bring the meats and the other ingredients to a quick simmer.
If you are using a pressure cooker, cover it tightly and continue cooking till the desired pressure has been reached. Now reduce the heat and cook the curry for 50 minutes with the pressure. Once the meat is cooked, you have to remove t out of the sauce and let it thicken. Reduce it uncovered till you almost all the juices are one and you can just see the oil and the onions.
If you are using a pot you will have to cook it at least for 2 and a half hours till the meat is tender.
Now you have to get the prunes ready, while you are cooking the meat, put the prunes in a small vessels and cover them with water, simmer this mixture till the prunes are tender. Normally, it should not take you more than 15 minutes to cook the prunes, now drain them and add ½ cup of the juices reserved from the meat, sugar, honey and cinnamon, once again simmer the prune for about ten minuets
Serve the meat with the prunes on top, you could also use almonds or sesame seeds for garnishing.
Author Resource:
Seomul Evans is an Internet marketing and SEO services expert: http://www.moroccan-recipes.com http://www.themoroccanbazaar.com http://www.seo-1-marketing-services.com
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