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

Preheat the oven to 150°C/300°F. Using a large casserole (which has a fitted lid) heat the oil and brown the beef well. Add the spices, salt and pepper and cook for a minute. Then add the onion and fry everything together for another couple of minutes. Then add the orange zest, honey and prunes and cover with cold water. Bring it slowly to the boil, then add the almonds and stir well.

Put the lid on and put it in the oven for two and a half hours. Check occasionally, stir and top up with water if necessary.

Serve with cous cous, rice or mashed potatoes, scatter with chopped coriander.