Ingredients:
The ingredients consist of half a kilogram of beef, dried plums, chopped onion, a teaspoon of ground cinnamon, and cinnamon sticks.
And a teaspoon of turmeric, a teaspoon of Ras El-Hanout spices (Moroccan spices), 4 cloves of garlic, a quarter cup of vegetable oil, salt and black pepper, and two tablespoons of sugar.
How to prepare :
First, mix the spices, and in a deep bowl put half the available oil and add turmeric, cinnamon, Ras El Hanout spices, and salt, then mix the mixture.
Put the pieces of meat in this marinade and dip it well, then heat the tagine (you can use a regular saucepan), put the remaining amount of oil, then add the onions and leave it until it wilts.
Meanwhile, peel and chop the garlic, then add it to the onions and stir a little, then add the pieces of meat with the seasoning and a little water, then cover the tagine and let the meat fry well on the first side, then flip it over to the second side.
Meanwhile, cook the dried plums, put them in a bowl with an appropriate amount of water and some cinnamon sticks and put them on the stove until they are soft.
After that, add two tablespoons of sugar and one teaspoon of cinnamon and put it back on the stove until it softens.
After the meat is fried, add some cinnamon sticks and a medium cup of water, and let it simmer for an hour.
After the meat is done, remove the tagine from the heat and decorate it with prunes (you can also add almonds or roasted sesame to garnish).
Serve the Moroccan tagine with meat and prunes hot with Moroccan bread.
