One of the most famous Moroccan Tajines, it is usually served at receptions or special events, here I used veal, but it can be replaced by beef, lamb (or even chicken).
ingredient:
1kg of veal
2 onions
A drizzle of olive oil
10g of butter
1 tbsp. Coffee turmeric
1 tbsp. Ground ginger coffee
1/2 cuil. Ground cinnamon (or 1 cinnamon stick)
salt & pepper
Prunes from Agen (about ten)
A spoon. Coffee of butter (about 10g)
A spoon. Sugar coffee
Baked golden almonds
preparation
In a tajine (a pot or a cocote-minutes) fry the finely chopped onions for 5 minutes.
Add the veal pieces and brown them. Then add turmeric, ginger, cinnamon, salt and pepper.
Cover the meat pieces with water, then add a spoon. Veal stock coffee if you wish (it is optional). Cover and cook until the pieces of meat become tender (count 1 hour in tajine, 30 minutes in cocote minutes as soon as the whistling of the valve). The sauce should reduce and become very creamy, if it is not the case, remove the lid and let reduce.In a saucepan, put the prunes of Agen previously rinsed, cover with water and bring to a boil for 3 minutes. Remove the water, add the butter and sugar and leave to caramelize. Arrange the pieces of meat in a dish, spread the caramelized prunes over them, add the sauce and sprinkle with flaked almonds. Servir aussitôt accompagné de pain.
have a good meal :)