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Beef and Prune Tajine with Creton Spices

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. 


  • 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


  • ½ lb almonds, grilled
  • 4 Tbsp toasted white sesame seeds


  1. 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.

  2. 2

    Place the covered tajine on low heat and let simmer slowly for 1½ hours.

  3. 3

    Meanwhile, put the prunes in a bowl with the remaining teaspoon of Creton Spices. Barely cover with warm water and set aside.

  4. 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.