Beef Tagine with Dried Plums and Toasted Almonds

Beef Tagine with Dried Plums and Toasted Almonds Recipe
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.
4

Worthy of a special occasion

Yield:

6 servings (serving size: 3/4 cup beef mixture and about 2 1/2 teaspoons almonds)

Recipe from

Cooking Light

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
2 teaspoons Ras el Hanout
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.

Note:

Kitty Morse,

May 2006
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