Beef and Prune Tagine
This is one of our favourite dishes. Not only does it taste delicious, it’s also really quick and easy to prepare. The flavours get better and better the longer it cooks. Don’t worry you don’t need a proper tagine, I use a Le Crueset casserole dish with a fitted lid. Serves 4 – 6- 3tbsp oil
- 600g Diced casserole Steak
- 1tbsp each of ground cumin and coriander seeds
- 1tsp ground ginger
- 2 cloves, ground
- Salt & pepper
- 1 onion, sliced
- Zest of half an orange 1tbsp honey 250g pitted prunes 100g almonds
- 1tbsp chopped fresh coriander leaves to serve
6 years ago