← Nouns Cooking · Moroccan

Ingredients

• 1 kg beef chuck or shin (or lamb shoulder), cut into large chunks
• 2 Onion, grated
• 2 cloves Garlic, crushed
• 1 tsp Ground ginger
• ½ tsp Ground turmeric
• 1 tsp Black pepper
• 1½ tsp Salt
• 1 pinch Saffron, crumbled
• 1 Cinnamon stick
• 3 tbsp Olive oil
• 1 handful coriander sprigs, tied in a bundle
• 600 ml Water
• 250 g Pitted prunes
• 2 tbsp Honey
• 1 tsp ground cinnamon
• 1 tbsp Sesame seeds, toasted
• 50 g blanched almonds, toasted (optional)

Method

1. Put the beef, onions, garlic, spices, salt, saffron, cinnamon stick, oil and coriander bundle in a heavy pot over medium heat. Stir for 10 min until the meat is lightly coloured and the onions soften.
2. Pour in the water to almost cover the meat, bring to a simmer, then cover and cook gently for 2 hours, until a fork slides easily into the beef. Add a little hot water if it gets dry.
3. About 30 min before the end, ladle 250 ml of the cooking liquid into a small pan with the prunes, honey and ground cinnamon. Simmer for 15 min until the prunes are plump and glossy in a light syrup.
4. When the beef is tender, lift out the herb bundle and cinnamon stick. Boil the sauce uncovered for 10 min until it thickens into a rich gravy.
5. Spoon the meat onto a warm dish, top with the prunes and their syrup, and scatter with sesame seeds and almonds. Serve with bread or couscous.

Tips

• A pressure cooker cuts the beef cooking to about 40 minutes.
• Contains sesame; the almonds are optional for nut allergies.

Sources

Written in our own words after cross-checking these recipes:

My Moroccan Food taste.com.au