Tagine of Lamb with Prunes - Moroccan Cuisine Recipe - (Ramadan Mubarak)
Tagine of Lamb with Prunes - Moroccan Food Recipe - (Ramadhan Mubarak)
Ingredients and Preparation : See the video.
Video Copyrights : Chef Khuya@Youtube.com
Music : Desert City Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
Tags : cooking, food, recipe, dishes, cook, mea,l how to, kitchen, moroccan food, tagine, couscous, harira, halal, ramadhan,
moroccan beef tagine prunes recipe اللحم بالبرقوق بطريقة الاعراس المغربية
طاجين باللحم و البرقوق Tagine meat
Moroccan Cooking: Lamb Tagine
Tajine de boeuf aux pruneaux طاجين بلحم البقر/Beef Tagine with Plums
[tadżin]
[recette tajine]
[recette tagine]
[tajine agneau pruneaux]
[tajine d'agneau aux pruneaux]
[tajine agneau pruneaux amandes]
[recette tajine d'agneau]
[tajine de mouton aux pruneaux]
[طاجين الكفتة]
[طاجين الجبن]
[طاجين مغربي]
[طاجين ملسوقة]
[طاجين تونسي]
[طاجين اللحم]
[طاجين البيض]
[اكلات مغربية]
[طاجين مغربي باللحم]
[طاجين مغربي باللحم والبرقوق]
[طاجين مغربي بالخضر]
How to prepare a fabulous prunes Tagine with meat in very easy steps. Very delicious Tajine
Have you ever heard about the plums or prunes Tagine, one of the most delicious dishes you will ever taste!
I will share with you today the easy steps of the preparation so you can't miss this amazing beef tajine with prunes/ plums!
First, my name is Hajar and I manage Moroccan Way, it's an online shop where I sell the best of handcrafted Moroccan products, check the link below :
I am passionate about cooking, that's why I created this channel!
And now, let's start cooking,
First step preparing the meat :
- For four people :
- We will need 1.3Kg of tender beef with bones, always pick the one with bones, because generally its tender and gives the best taste to your tagines!
- 5 to 6 Onions, medium size, the onions will give you this thick sauce that you will enjoy dipping later
- 1 bouquet of cilantro
- 3 cloves of garlic
- salt & pepper
- 1/4 teaspoon of ginger powder
-1/4 to 1/2 teaspoon of Saffron ( the more you use the more you will get this devine taste) I use the Moroccan Saffron from Taliouine that I brought my self from the grower and is available in my website in this link :
- 1/2 teaspoon of Moroccan aged butter or Smen if you don't find it don't use it and if you are not sure of the quality don't use it either.
- 1/2 teaspoon of turmeric
-1/3 cup of vegetal oil, we don't use olive oil in this Tagine, because we don't mix olive oil with smen
- 3 to 4 cups of water, it depends on the type of pot you are using
We will start by mixing onions with oil and spices on low heat, then we will add the meat, then will add cilantro with the cups of water and we will cook it low and slow for a total of two hours.
We will keep checking every once in a while so we don't burn the Tagine.
After an hour and a half we will do our second step and we will prepare the dried plums :
- We will need :
- 300gr of dried plums
- a small bouquet of cilantro
- a bit of Turmeric
- A bit of Saffron
- And Cinnamon
- 1 table spoon of powder sugar ( that we will add after the plums are cooked)
I will use the meat sauce almost half a cup of sauce it will give an amazing taste to our plums
I will add all the ingredients (except sugar) on low heat, I will mix and cook for 5 to 10 min, once it's cooked I will remove cilantro, I will add sugar, I will mix then leave it for two to three minutes and its ready.
I will check the meat if it's cooked and once you feel it's tender, you can remove the cilantro and the meat and leave the onions in the pot until you get the beautiful gold colour.
Now you can serve your Tagine.
besseha ou erraha Bon appetit, if you liked this video, subscribe to my channel and leave me a comment if you want me to prepare something for you, I will be happy to do it!
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