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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 4 |
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I was a little apprehensive when I saw this on a menu and my husband tried it. Prunes?!?!? I had a bite and really must say I was surprised at how good it was! I then made this version at home with much success. Ingredients:
1 (3 lb) chuck roast, trimmed and cut into chunks (3 pound) |
1 large onion, chopped |
1 tablespoon grated gingerroot |
2 -3 garlic cloves, minced (2 to 3) |
1 teaspoon saffron thread |
1 teaspoon ground cumin |
1 teaspoon salt |
1/2 teaspoon pepper |
1 -2 tablespoon olive oil (1 to 2) |
1 cup pitted prunes or 1 cup dried pitted plum |
toasted sesame seeds (optional) |
Directions:
1. In a dutch oven or large heavy pan, heat oil, and add beef chunks, and onion, cooking until browned.
2. Stir in grated ginger, garlic, saffron, cumin, salt and pepper.
3. Place ingredients into an oven-safe tagine, clay baker, or keep in an oven safe dutch oven and bake, covered, at 350F for 2 hours, or until beef is tender.
4. Stir in whole prunes, cover pot and bake for 10-15 minutes more, or until prunes are plump and softened.
5. Serve garnished with sesame seeds if desired.
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