Savory Lamb or Beef Dish with Honeyed Plums

(Moroccan dish)


It is considered a type of Moroccan tagine that mixes sweet and salty and is considered a recipe among 450 recipes and different types of tagines found in Moroccan cuisine. It is recognized worldwide as one of the most popular types of Moroccan tagine around the world, as it is considered one of the most famous Moroccan tagines. The origins of the tagine go back to the original Moroccan Amazigh civilization

Ingredients

  • 3.5 kg of lamb or beef (adjust quantity as desired)
  • 1 teaspoon salted ghee
  • Salt (to taste)
  • 1 tablespoon ginger (minced)
  • ½ teaspoon turmeric
  • 1 teaspoon black pepper
  • 2 cups ground nutmeg
  • 2-3 cardamom pods (ground)
  • A pinch of saffron (or a small bunch)
  • 1 bunch of parsley (fresh)
  • 1 bunch of coriander (fresh)
  • 6 large onions (sliced)
  • 3-4 cloves garlic (minced)
  • Olive oil and cooking oil
  • Optional: food coloring
  • For garnish: candied plums (or apricots or pineapple), quail eggs, fried almonds

Preparation Instructions

  1. Marinate the Meat: In a bowl, combine ginger, black pepper, turmeric, ground cardamom, minced garlic, and saffron. Add ½ cup of water and mix to form a spice paste. Rub this mixture thoroughly onto the lamb or beef, cover, and refrigerate for at least 2 hours (or overnight for deeper flavor).

  2. Prepare Candied Plums: In a saucepan, place the plums and cover with water. Cook until soft, then drain the water. Add a bit of fresh water, sugar, cinnamon, and a splash of orange blossom water. Simmer on low heat until the plums are honeyed and syrupy.

  3. Cook the Meat: In a large pot, layer the marinated meat with a bunch of parsley, a bunch of coriander (do not chop), and the sliced onions. Drizzle with olive oil and cooking oil, then cover and cook over low heat until tender.

  4. Finish in the Oven: Once the meat is cooked, transfer it to an oven tray. Keep the broth on the stove and add saffron for color. Brush the meat with melted ghee or butter and place it in the oven to brown at 180°C (350°F) for about 20-30 minutes.

  5. Serve: Once everything is cooked, place the browned meat in the center of a serving dish. Pour the flavorful broth around it and a little in the middle. Garnish with the honeyed plums, quail eggs, and fried almonds for an elegant presentation.

Tips:

  • For added flavor, let the meat marinate overnight.
  • Experiment with different dried fruits for garnishing based on your preference.

Enjoy your deliciously fragrant lamb or beef dish, perfect for special occasions or a cozy family dinner...

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