Photo: Jan Smith
Dried plums and honey sweeten this tagine's sauce. Check the sauce during cooking--add water or broth by quarter cups if the sauce is too thick, or uncover the pot and allow sauce to reduce if it seems too thin. Serve with flatbread.
Yield:
6 servings (serving size: 3/4 cup beef mixture and about 2 1/2 teaspoons almonds)
Nutritional Information
Calories
352
Caloriesfromfat
29 %
Fat
11.3 g
Satfat
2.5 g
Monofat
6.2 g
Polyfat
1.4 g
Protein
29.6 g
Carbohydrate
34.3 g
Fiber
4.4 g
Cholesterol
49 mg
Iron
2.5 mg
Sodium
772 mg
Calcium
69 mg
Ingredients
1 tablespoon
olive oil
1 1/2 pounds
boneless sirloin steak, cut into 1-inch cubes
2 cups
chopped onions (about 2 medium)
1 cup
water
1 1/2 teaspoons
salt
1
(14-ounce) can less-sodium beef broth
1 1/2 cups
pitted dried plums
3 tablespoons
honey
1/3 cup
slivered almonds, toasted
Preparation
Preheat oven to 425°.
Heat oil in a Dutch oven over medium-high heat. Add Ras el Hanout; cook 30 seconds, stirring constantly. Add beef; cook 3 minutes. Add onions, water, salt, and broth. Cover and bake at 425° for 1 hour. Stir in dried plums and honey; cook 15 minutes. Sprinkle with almonds.
May 2006
