I decided to start on one of the infamous stews or tagines that are synonymous with Moroccan cooking. Traditionally stews are cooked in a special earthenware pot also called a tagine. I didn't have one but that was ok. I used a good old heavy based dutch oven which was just as effective. And so began my lesson in North African flavours.
I've never been a fan of adding fruit with meat but in the spirit of embracing something new I went with it and I am so very glad I did. I decided to make a beef and prune tagine/stew. Right from the moment I mixed the spices together I was blown away by the spectacular aroma. That's before I even turned the stove on. Then when the stew was simmering, OH MY GOD!! I don't know how to describe the wonderment that was filling my nostrils. So I shan't risk using big flowery words to try to describe it, I'll just type the recipe down, recommend you try it and hope you get transported to Morocco like I did.
I served the stew with an Almond and Olive Cous Cous because I wanted a salty cous cous to counter the sweet prunes. Really good match.
BEEF and PRUNE STEW
1 kg rump (or blade or any good stewing steak)
2 large onions (chopped fine)
2-3 tablespoons olive oil
1 tsp cracked black pepper
a pinch of saffron threads
1 tsp ground cinnamon
1/4 tsp ground ginger
50g butter
425g can of diced tomatoes
1 cup water
2 tablespoons sugar
100g roasted slivered almonds
250g prunes
1 tsp finely grated lemon rind
extra 1/4 tsp ground cinnamon
ALMOND and OLIVE COUS COUS
1 and 1/2 cup cous cous
1 and 1/2 cup boiling water
20g butter
2-3 tablespoons preserved lemon finely chopped
approx 1 cup olives chopped coarsely
1/3 up flat leaf parsley
50g roasted slivered almonds
1. In a large bowl add beef and toss in onions, oil and spices. Coat well.
2. In a heavy based saucepan put beef, butter, tomatoes, water, 1 tablespoon sugar and half of the almonds. Bring to boil then turn heat down to a simmer. Cover and let simmer for an 60-90 minutes (depending on what meat you used).
3. Then remove one cup cooking liquid and set aside. Simmer uncovered for another 30 minutes.
4. Meanwhile place prunes in a small bowl in hot water for 20 minutes. Drain. Then in a small saucepan cook prunes, lemon rind, extra 1/4 teaspoon cinnamon, remaining sugar and the 1 cup cooking liquid set aside before. Bring to a boil, then reduce heat and let simmer uncovered for 15 minutes.
5. Add to stew, give it a good stir, season with salt to taste, serve with remaining almonds sprinkled on top and be prepared to be taken to heaven!!!
6. To make COUS COUS .... just add water and butter to cous cous. Let stand covered for 5 minutes. Fluff with fork. Add all other ingredients and stir. YUM!
