Beef and Prune Tangia
Meltingly tender beef, stewed with prunes and plenty of aromatic spices.
- 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.