Beef and Prune Tangia

Meltingly tender beef, stewed with prunes and plenty of aromatic spices.

  • Preparation Time30 mins
  • Cooking Time90 mins
  • Serves4
  • DifficultyEasy
1 large onion, finely chopped
1kg stewing beef, cubed (2.5 centimetres)
200g prunes, roughly chopped
60g whole prunes
2 tomatoes, chopped
2 tablespoons honey
2 garlic cloves, chopped
1/2 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon allspice
2 teaspoons ground cumin
1 teaspoon paprika
2 tablespoons olive oil
3 tablespoons flat-leaf parsley, chopped
3 tablespoons fresh coriander, chopped
1/2 preserved lemon, chopped
1 chilli chopped
2 cinnamon sticks
240ml chicken stock

Mix all of the spices together with olive oil to coat the meat.

Combine all the remaining ingredients, except the stock together. Layer the beef and the vegetable mixture into the tangia up to about 4 centimetres from the top.

Pour in the chicken stock and seal with a piece of baking paper. Take to the Hammam and cook for one and a half hours in embers.

Serve with freshly baked disks or Moroccan bread. Or alternatively put your oven onto a low temperature and cook for a couple of hours.

Beef and Prune Tangia

Other recipes with beef

Other recipes with tomato

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+