Beef and Prune Tagine with Saffron

Ingredients

• 700 g braising beef, diced
• 150 g pitted prunes
• 1 tsp saffron strands
• 2 onion
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tbsp clear honey
• 2 tbsp olive oil
• 400 ml beef stock
• 2 tbsp sesame seeds

Method

1. 1

   Steep the saffron in 2 tablespoons of warm water for 10 minutes. Heat the olive oil in a casserole and brown the beef in batches. Set aside.

2. 2

   Finely chop the onions and cook in the same pan for 8 minutes. Add the ginger and cinnamon and stir for 1 minute.

3. 3

   Return the beef, pour in the beef stock and saffron liquid. Cover and simmer on a low heat for 35 minutes.

4. 4

   Add the prunes and honey, stir well and cook uncovered for a further 10 minutes until the sauce thickens and the beef is very tender.

5. 5

   Toast the sesame seeds in a dry pan. Scatter over the tagine and serve with steamed couscous or flatbread.