A warm Moroccan classic: tender meat, sweet prunes, and crunchy almonds. Perfect for a friendly gathering.

Ingredients (serves 4)

- 800 g of beef (chuck or shoulder)

- 200 g pitted prunes

- 60 g blanched almonds

- 2 sliced onions

- 2 cloves of garlic, minced

- 1 tsp ground ginger

- 1 tsp turmeric

- 1 tsp cinnamon

- 1 tbsp honey

- 3 tbsp olive oil

- Salt, pepper

- 500 ml water or broth

- Fresh parsley or cilantro for garnish

Preparation

1. Sauté the onions and garlic in olive oil until translucent.

2. Add the beef cut into pieces and sear to brown. Season with salt, pepper, ginger, turmeric, and cinnamon.

3. Pour in the water or broth, cover, and let simmer on low heat for 1.5 to 2 hours, until the meat is tender.

4. Meanwhile, rehydrate the prunes in warm water if needed and lightly toast the almonds in a pan.

5. Add the prunes and honey to the tagine 20 minutes before the end of the cooking time to allow them to absorb the flavors. Add the almonds at the end of cooking.

6. Adjust the seasoning, sprinkle with parsley or cilantro, and serve hot, accompanied by couscous or traditional bread.

Tip: For a creamier sauce, remove the meat and reduce the juices over high heat for a few minutes. You can flavor the prunes with a bit of orange blossom water for a Provencal touch.

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