Traditional Moroccan beef or lamb with prunes is cooked with dried prunes, ginger, saffron, cinnamon, and pepper. It’s a holiday, wedding, and other special occasion staple.
Ingredients
- 1 kg beef
- 1 kg onion
- 3 cloves of minced garlic
- 1 teaspoon of spices:
- Salt
- Pepper
- Cinnamon
- Turmeric
- Ginger
- Saffron strand
- For decoration:
- 100 dried plums
- 100 dried apricots
- Local eggs
Directions
- In a pot, put the meat, oil, garlic and half the amount of sliced onions.
- Leave it on low heat for 15 minutes until it is well browned.
- Add the spices, the remaining amount of onions, and a small cup of water and leave it on low heat for 30 minutes until it is fully cooked.
- Meanwhile, soak dried plums and apricots in cold water for 15 minutes to remove the dust, then wash them.
- In a saucepan, put half a tablespoon of butter, salt, and a little boiling water. Add the plums and place over low heat for 15 minutes.
- Same step with apricots.
- In a pot, put the eggs to boil.
- We take a tablespoon of sesamum and roast it.
- When the apricots and plums are cooked, add a little meat broth and leave it on low heat for 5 minutes.
- Present the meal on a serving platter and be inventive as you want.
