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prune tagine (Moroccan recipe)

Typical dish of Morocco.

Course: Main course
Preparation: 20 minutes
Cooking: 40 minutes


  • 1.   Chop the onions.
  • 2.   Over low heat, brown the meat with the oil, chopped onions, salt, spices, crushed garlic and stir from time to time.
  • 3.   Add 1 liter and a quarter of water, cover and simmer until the meat is continued (40 min) while keeping a little sauce to serve.
  • 4.   While the meat cooks, confine the prunes by placing them in a saucepan over low heat, add the sugar, cinnamon and butter. Leave to candy for about 10 minutes while stirring.
  • 5.   serve the meat and the prunes hot in the dish and decorate with the almonds and sesame seeds.



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Ingredients for servings

  • 1 kg of shoulder of veal
  • 2 large onion
  • 6 tablespoon of olive oil
  • 1 teaspoon of ginger powder
  • 1 pinch of saffron
  • 4 small garlic
  • 250 g of dried plum
  • 2 tablespoon of powdered sugar
  • ½ teaspoon of cinnamon powder
  • 1 teaspoon of butter
  • 1 tablespoon of sesame seeds (optional)
  • 100 g of pruned almond (optional)
  • salt (according to taste)
  • pepper (according to taste)