Beef Tagine with Dried Plums and Toasted Almonds

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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 29%
  • Fat: 11.3g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 6.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 29.6g
  • Carbohydrate: 34.3g
  • Fiber: 4.4g
  • Cholesterol: 49mg
  • Iron: 2.5mg
  • Sodium: 772mg
  • Calcium: 69mg


  • 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


  1. Preheat oven to 425°.
  2. 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.
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