This Moroccan beef tagine with prunes and almonds is a slow-cooked, sweet-and-savory stew of tender beef, saffron, ginger, and cinnamon, finished with honey-glazed prunes, toasted almonds, and sesame seeds. In Morocco, it is known as lham b’barkouk, and it is a classic dish for weddings, Eid, and family celebrations. North African cooking traditions are widely recognized: in December 2020, UNESCO inscribed the knowledge and practices of couscous, shared by Algeria, Mauritania, Morocco, and Tunisia, on its Intangible Cultural Heritage list (UNESCO). A beef tagine with prunes belongs to that same rich, generous table.
Key Takeaways
- Beef chuck or shoulder becomes meltingly tender after about 2 hours of gentle simmering.
- The prunes are cooked separately with honey and cinnamon, so they stay glossy and whole.
- No tagine pot? A heavy Dutch oven gives excellent results.
What Is Beef Tagine with Prunes?
A tagine is both a dish and the cone-shaped clay pot it is cooked in. In particular, the tall lid traps steam, which drips back onto the meat and keeps it moist during long, slow cooking. Beef tagine with prunes is one of the most loved versions in Morocco, combining savory spiced meat with a sweet, sticky fruit topping.
Above all, the balance of sweet and savory is what makes it special. On one hand, saffron, ginger, and black pepper season the meat. On the other hand, honey and cinnamon turn the prunes into a glossy, jam-like garnish. Finally, toasted almonds and sesame seeds add crunch.
Beef Tagine with Prunes Ingredients
- Beef: Chuck or shoulder, cut into large chunks. Alternatively, lamb shoulder is a traditional alternative.
- Onions: Once grated or finely chopped, they melt into the sauce and thicken it.
- Spices: Ground ginger, black pepper, turmeric, a cinnamon stick, and a pinch of saffron threads.
- Fresh herbs: Similarly, a small bundle of cilantro and parsley, tied with string, flavors the broth.
- Prunes: Specifically, pitted prunes simmered with honey, cinnamon, and a little orange blossom water.
- To garnish: Blanched almonds, fried or toasted, plus toasted sesame seeds and, traditionally, hard-boiled eggs.
How to Make Beef Tagine with Prunes
You will find exact amounts in the recipe card at the end of this post. Here, meanwhile, is how it comes together.
1. Season and brown the beef. First, toss the beef with the ginger, pepper, turmeric, salt, and crumbled saffron. Then brown it lightly in olive oil and butter in a tagine or Dutch oven.
2. Add onions and liquid. Next, add the grated onions, the cinnamon stick, and the herb bundle. Pour in enough water to come halfway up the meat.
3. Simmer low and slow. After that, cover and simmer gently for about 2 hours, turning the meat occasionally, until it is very tender. Add a splash of water if the sauce gets too dry.
4. Glaze the prunes. Meanwhile, simmer the prunes in a small saucepan with water, honey, cinnamon, and orange blossom water for about 15 minutes, until syrupy.
5. Reduce and serve. Finally, uncover the tagine and reduce the sauce until it thickens. Arrange the prunes on top, then scatter almonds and sesame seeds over everything.
Tips for the Best Beef Tagine with Prunes
- Keep the heat low. A clay tagine can crack on high heat, so use a heat diffuser and a gentle flame.
- Grate the onions. Because grated onions dissolve completely, they give the sauce body without any flour.
- Cook the prunes separately. Otherwise, they break down in the stew and make the sauce overly sweet.
- Use a pressure cooker to save time. For instance, 40 to 45 minutes at high pressure gives similarly tender meat.
How to Serve It
In Morocco, tagine is served in the center of the table and eaten with fresh khobz, using the bread to scoop up meat and sauce. Alternatively, serve it with fluffy couscous. To complete the meal, add a simple Moroccan salad and a pot of mint tea.
Frequently Asked Questions
Can I make beef tagine with prunes without a tagine pot?
Yes. A heavy Dutch oven or any thick-bottomed pot with a tight lid works very well. Simply follow the same steps.
Can I make it ahead?
Absolutely. In fact, the flavor improves overnight. Store the meat and prunes separately in the fridge for up to 3 days, then reheat gently.
Is orange blossom water necessary?
Although it is traditional, it is optional. If you do not have it, add a strip of orange zest to the prunes instead.
Final Thoughts
In the end, a beef tagine with prunes is a celebration dish that is surprisingly simple to make. Besides, most of the time is hands-off, and the result is tender, fragrant, and perfect for sharing.
For more North African flavors, try our easy shakshuka recipe, or warm up with our beef sinigang.
AuthorEmma food bloggerDifficultyIntermediateTender beef slow-cooked with saffron, ginger, and cinnamon, topped with honey-glazed prunes, toasted almonds, and sesame. Serves 6.
Beef
Glazed Prunes
Garnish
Season the beef. Toss the beef with ginger, pepper, turmeric, salt, and saffron.
Brown. Heat the oil and butter in a tagine (over a diffuser) or Dutch oven over medium heat. Brown the beef lightly on all sides.
Add aromatics. Add the grated onions, cinnamon stick, and herb bundle. Pour in water to come about halfway up the meat.
Simmer. Cover and simmer gently for about 2 hours, turning the meat occasionally and adding water if needed, until very tender.
Glaze the prunes. Meanwhile, simmer the prunes with 1 cup water, honey, cinnamon, and orange blossom water for about 15 minutes, until syrupy.
Reduce the sauce. Remove the herb bundle and cinnamon stick. Uncover and simmer until the sauce thickens, 10–15 minutes.
Serve. Arrange the prunes over the beef, drizzle with their syrup, and scatter with almonds and sesame seeds. Serve with khobz or couscous.
6 servings
1/6 of tagine
- Amount per serving
- Calories725
- % Daily Value *
- Total Fat 44g57%
- Saturated Fat 14g70%
- Trans Fat 0g
- Cholesterol 130mg44%
- Sodium 700mg31%
- Total Carbohydrate 44g16%
- Dietary Fiber 5g18%
- Total Sugars 25g
- Protein 39g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
