Moroccan Tagine with Prunes - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions

Name: Moroccan Tagine with Prunes - OLDWAYS - Cultural Food Traditions OLDWAYS – Cultural Food Traditions
Ingredients: 1 teaspoon of each (ground): cinnamon, allspice, cardamom, cloves, ginger, cayenne, aniseed, nutmeg, turmeric, paprika and cumin; 1 ½ pounds tender lamb or beef, cut into 1 ½ inch cubes; 2 tablespoons olive oil; 2 tablespoons vegetable oil; 2 medium onions, finely chopped; 4 cloves of garlic, crushed; 2 tablespoons fresh cilantro, chopped; 1 (14.5-ounce) can chickpeas, drained and rinsed; 1 (14.5-ounce) can chopped tomatoes; 8 cups vegetable stock, preferably homemade; ½ cup prunes, stoned; 2 potatoes, chopped; 2 carrots, sliced; Sea salt to taste; ¼ cup halved almonds, toasted

oldwayspt.org

Discover the flavors of Morocco with our Traditional Moroccan Tagine with Prunes. Perfect for a cozy dinner, this recipe marries rich spices and sweet prunes for a unique culinary experience. Shop...

View full recipe on oldwayspt.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oldwayspt.org.

Share this recipe:

Ingredients

1 teaspoon of each (ground): cinnamon, allspice, cardamom, cloves, ginger, cayenne, aniseed, nutmeg, turmeric, paprika and cumin
1 ½ pounds tender lamb or beef, cut into 1 ½ inch cubes
2 tablespoons olive oil
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 cloves of garlic, crushed
2 tablespoons fresh cilantro, chopped
1 (14.5-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can chopped tomatoes
8 cups vegetable stock, preferably homemade
½ cup prunes, stoned
2 potatoes, chopped
2 carrots, sliced
Sea salt to taste
¼ cup halved almonds, toasted