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Prune Tagine (Moroccan recipe)

Typical dish from Morocco.

Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Energy: 572 kcal / serving
Nutritional score:

Instructions

  • 1.   Chop the onions.
  • 2.   On low heat, sauté the meat with the oil, chopped onions, salt, spices, crushed garlic, and stir occasionally.
  • 3.   Add 1 and a quarter liters of water, cover, and simmer until the meat is tender (40 min), while keeping some sauce aside for serving.
  • 4.   While the meat is cooking, confit the prunes by placing them in a saucepan over low heat, adding sugar, cinnamon, and butter. Let them confit for about 10 minutes, stirring occasionally.
  • 5.   Serve the meat and prunes hot in a dish and garnish with almonds and sesame seeds.

Ingredients for servings

  • 1 kg of veal shoulder
  • 2 large onion
  • 6 tablespoon of olive oil
  • 1 teaspoon of ginger powder
  • 1 pinch of saffron
  • 4 small garlic
  • 250 g of prune
  • 2 tablespoon of powdered sugar
  • ½ teaspoon of cinnamon powder
  • 1 teaspoon of butter
  • 1 tablespoon of sesame seed (optional)
  • 100 g of blanched almond (optional)
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    572 kcal
    29 %
  • Fat
    32,01 g
    46 %
  • of which saturated
    6,04 g
    30 %
  • Carbohydrates
    31,04 g
    12 %
  • of which sugar
    21,65 g
    24 %
  • Protein
    39,73 g
    79 %
  • Fibers
    5,15 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.