Tagine with Prunes

Submitted by enr on 01 Feb 2008
1 kg veal
2 onions
20 dried prunes
1/2 tsp ginger powder
7-8 tbsp sugar
2-3 pinches of cinnamon
handful of shelled almonds
5- 6 tbsp sesame
sunflower oil
Cut the meat into chunks and fry in sunflower oil. Add chopped onion and soften when put hot water to cover it, salt to taste and boil on low heat until ready. Prunes are flooded with water and put to boil water. This water is discharged, pour new, put sugar and cinnamon or a piece of sheet cinnamon and cook to soften plums and sauce slightly thickens. Then plums drain the water and pressed into a lightly toasted sesame. peeled almonds fried briefly in sunflower oil, taking care not browned, because it is bitter, and are removed on napkin to drain the fat. The meat is removed, and the sauce is put on the stove and stir with a wooden spoon to smash and become homogeneous. Serve in individual bowls, by placing first of savory sauce, meat on it plums (for serving provides 5 plums) and sprinkle with almonds. In Morocco is served in a beautiful vessel - Tagine. The dish is very tasty and exotic with the combination of savory and sweet taste.
0 users
01 Feb 2008