Ryan Tubridy sits in, Nigel cooks Beef Tagine with Prunes

by Sam & Sam Clark from Casa Moro (Ebury)<?xml:namespace prefix = u9 />

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Of all the many Moroccan tagines, this one is a classic, & with good reason. Last time we ate it in Morocco, it was served with warm rice vermicelli instead of bread.

Serves 4

Prep time: 15 mins

Cooking time: 2hrs approx

Ingredients

40g unsalted butter

2 tbsp olive oil

1 tsp ground ginger

2 tsp ground cinnamon

3 tbsp finely grated onion

4 tbsp roughly chopped fresh coriander

1.2kg stewing beef, cut into 3cm cubes, trimmed of excess fat

40 threads saffron, infused in 2 tbsp boiling water

400g stoned prunes, soaked in cold water

2 tbsp runny honey

sea salt & black pepper

To serve

1 tbsp sesame seeds, lightly roasted

180g whole blanched almonds, fried in olive oil until just golden

4 tbsp fresh coriander leaves (optional)

Method

1. Put the butter & olive oil in a large saucepan over a medium to high heat, & when the butter starts to foam, add the ginger, ½ tsp black pepper, the cinnamon, onion & coriander.

2. Fry for 30 seconds, then add the beef & stir well for a minute or two so it’s coated in the spice mixture.

3. Cover the meat with water & the saffron infusion, bring to the boil, then lower the heat to a gentle simmer.

4. Add half the prunes (drained) & cook for 1½ hrs, until the meat just begins to become tender & juicy.

5. Add the remaining prunes along with the honey & some salt & pepper.

6. Simmer for a further 30 mins, or until the meat is tender & the liquid has thickened & reduced.

7. Serve with sesame seeds, almonds & coriander leaves, sprinkled over the top.