Meat with prunes
This is one of my favourite dishes. It's a Moroccan meat stew with a prune (and apricot) topping. Serve with rice.
Note: This recipe is in progress. The next time I make it I'll take measurements, but today it's whatever it is.
- Red meat (lamb, beef, etc)
- idk some amount that's enough for two people. use a cut that's good for stews
- 1 whole large onion. two medium ones? idk onions are great can't go wrong
- Dried prunes
- Like 7
- Dried apricots
- Like 6
- A few sticks or a bunch of powder
- 1 tablespoon
- 1 teaspoon
- optional Saffron
- (idk how much i don't have any saffron)
- 1/3 cup
- 1 inch (?)
- 2 cloves (I did 3)
- To taste
Meat and onion stew
- mince the ginger
- Dice the onion(s)
- Salt the meat
- Heat some oil in a heavy bottomed pot over medium heat
- Add the cinnamon sticks, cumin, and freshly ground black pepper
- Add the meat and brown it
- Remove meat from heat. Add onions and turmeric
- Cook until the onions are translucent
- Add the ginger and garlic, cook for 30 seconds
- Add the meat back in, as well as enough water to cover.
- Add about a tablespoon of sugar
- Lower the heat to a simmer and let cook for a couple of hours, or until the meat is tender.
Prunes (and apricots)
These instructions apply to both the prunes and apricots
- Place dried fruit into a saucepan along with a stick of cinnamon over medium heat
- Add enough boiling water to cover
- Cook for about 30 minutes, or until most of the water evaporates (the liquid in the saucepan should coat a spoon)
- Add a little bit of sugar (or honey)
- Reduce for a few more minutes
Put the meat and onion stew in some sort of serving dish. Top it with the prunes (and apricots), and then sprinkle some toasted or fried almonds.