Beef and Prune Tajine with Creton Spices
Culturally and geographically, these two dishes - tajine and creton - are diametric opposites. Interestingly, both are prepared using fragrant spice blend blends, yet another example that confirms the effectiveness of the interchangeability of spice blends.
Ingredients
- 3 lbs beef chuck, in large cubes
- 3 tsp Creton Spices, ground
- 2 large onions, grated
- 2 Tbsp fresh ginger, chopped
- 10 Tbsp butter
- 2 Tbsp paprika
- 1 Tbsp salt
- 1 lb prunes
- 4 Tbsp dark honey
Garnish
- ½ lb almonds, grilled
- 4 Tbsp toasted white sesame seeds
Method
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1
Place beef and only 2 tsp of Creton spices in a tajine or an enamel cast iron pot. Add onions, ginger, butter, paprika, salt and a small glass of water.
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2
Place the covered tajine on low heat and let simmer slowly for 1½ hours.
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3
Meanwhile, put the prunes in a bowl with the remaining teaspoon of Creton Spices. Barely cover with warm water and set aside.
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4
When meat is tender, add honey, prunes and remaining water. Cover and cook for another 5 minutes. Turn off heat and let rest for 15 to 30 minutes. Garnish with almonds and sesame seeds and serve.
