麻豆约拍

by Sam & Sam Clark from Casa Moro (Ebury)<?xml:namespace prefix = u9 />

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Of all the many Moroccan tagines, this one is a classic, & with good reason.听 Last time we ate it in Morocco, it was served with warm rice vermicelli instead of bread.

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Serves 4

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Prep time: 15 mins

Cooking time: 2hrs approx

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Ingredients

40g unsalted butter

2 tbsp olive oil

1 tsp ground ginger

2 tsp ground cinnamon

3 tbsp finely grated onion

4 tbsp roughly chopped fresh coriander

1.2kg stewing beef, cut into 3cm cubes, trimmed of excess fat

40 threads saffron, infused in 2 tbsp boiling water

400g stoned prunes, soaked in cold water

2 tbsp runny honey

sea salt & black pepper

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To serve

1 tbsp听 sesame seeds, lightly roasted

180g whole blanched almonds, fried in olive oil until just golden

4 tbsp fresh coriander leaves (optional)

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Method

1.听听听 Put the butter & olive oil in a large saucepan over a medium to high heat, & when the butter starts to foam, add the ginger, 陆 tsp black pepper, the cinnamon, onion & coriander. 听

2.听听听 Fry for 30 seconds, then add the beef & stir well for a minute or two so it鈥檚 coated in the spice mixture.

3.听听听 Cover the meat with water & the saffron infusion, bring to the boil, then lower the heat to a gentle simmer.

4.听听听 Add half the prunes (drained) & cook for 1陆 hrs, until the meat just begins to become tender & juicy.

5.听听听 Add the remaining prunes along with the honey & some salt & pepper.

6.听听听 Simmer for a further 30 mins, or until the meat is tender & the liquid has thickened & reduced.

7.听听听 Serve with sesame seeds, almonds & coriander leaves, sprinkled over the top.