In a pressure cooker, lightly fry the mat portions in oil. Add the crushed garlic, one-quarter of the diced onions, the beef stock cube, the ginger, the salt and the two strands of saffron. Cover with water and boil on a high gas until the pressure cooker starts to whistle. Then lower the heat and simmer until the meat in cooked.
Remove the meat once cooked. Put two saucepans of stock by to cook the prunes. Add the remaining sliced onions. Simmer until the onions are tender. Reduce the stock if necessary.
In another pan, place the stock put aside from cooking. Add salt and pepper and the washed prunes. Simmer until tender and add the sugar, cinnamon and the honey.
In a frying pan, saute the almonds, boiled and peeled. Remove from oil and dry. In another frying pan, gently fry the sesame grains without oil.
Place olive oil in a saucepan and add the meat. Heat to boiling point just before serving. In a 40 cm diameter plate, place the portions of meat and , on top the onions and the sauce. Decorate with prunes fried in sesame and the almonds. (Moroccan Recipe from “Traditional cuisine of Morocco” By Alami Talbi Othman).
Ingredients:
For the meat:
- 1.5 kg shoulder of veal, cut into six portions
- 1 small cup cooking oil
- 1/2 small cup olive oil
- 1 kg onions
- 4 cloves garlic
- 1 tbsp salt
- 1 tsp powdered ginger
- 5 strands saffron
- 1 pinch artificial coloring
- 1 beef stock cube
For the prunes:
- 1 tbsp powdered cinnamon
- 1 kg dried prunes
- 150 g powdered sugar
- 1/2 small cup honey
For the decoration:
- 200 g almonds
- 100 g sesame grains
Tagine 