With a few changes, this is truly outstanding. I cooked the meat less and more gently: only 20 min. at 375, then 40 min at 325. I also used 3 heaping teaspoons of the spice mixture and only 1/2 cup of water, just 2 TB of honey, and about 3/4 cup prunes with a few golden raisins added. Then, I let it simmer without a lid on the stove until it got good and thick, sprinkled it with cilantro and almonds, a little crushed red pepper, and served over a dried tomato couscous with some steamed green beans with lemon juice and McCormic's "Greek Seasoning." Hate to admit it, but my husband and I ate the whole thing tonight for dinner.
Beef Tagine with Dried Plums and Toasted Almonds
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.
More From Cooking Light
- 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
- 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.
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