Preparation of Beef with Prunes or Apricots in Golden Sauce
This Moroccan dish is a luxurious meal typically served at special occasions and weddings.
It’s known for its rich, balanced flavor, combining sweet and savory notes.
It’s usually cooked only once a week to set it apart from daily dishes like those made with potatoes, olives, or mixed vegetables, while couscous is traditionally the main Friday meal in Morocco.
Ingredients:
Meat:
1 kg of beef (or lamb if preferred), cut into large pieces
Spices and Oils:
2 large onions, finely chopped
3 garlic cloves, minced
1/4 cup olive oil
1/4 cup vegetable oil
1 teaspoon turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Garnish and Additions:
A handful of dried prunes (or dried apricots) as preferred
2 tablespoons honey (optional for added sweetness)
2 tablespoons toasted sesame seeds for garnish
Fried, peeled almonds for garnish (optional)
Preparation Method:
1. Preparing the Meat:
In a large pot, heat olive oil and vegetable oil over medium heat.
Add the chopped onions and stir until they become soft and golden.
This step releases the onion’s sweetness and adds flavor to the dish.
Next, add the minced garlic and cook for another minute until it blends with the onions and releases a strong aroma.
2. Adding the Meat and Spices:
Add the meat pieces to the pot and stir them with the onion and garlic until their color changes and they absorb the spices well.
Add turmeric, ginger, cinnamon, salt, and black pepper.
These spices give the meat a unique flavor and add a beautiful golden color to the sauce.
3. Cooking the Meat:
Add enough hot water to cover the meat (about 2-3 cups), cover the pot, and let it cook on medium-low heat for 1 to 1.5 hours, or until the meat is tender.
Stir occasionally to ensure even distribution of flavors.
4. Preparing the Prunes or Apricots:
While the meat is cooking, prepare the prunes (or apricots) in a small separate pot.
Add a little water and let them simmer over low heat for a few minutes until they become tender.
If you want extra sweetness, add honey to the prunes and stir until the mixture thickens slightly and the prunes turn glossy.
5. Assembling the Dish and Serving:
Once the meat is cooked, and the sauce has become rich and thick, place the meat in a wide serving dish with the golden sauce poured over it.
Arrange the prunes or apricots on top of the meat to add a touch of sweetness and flavor variety.
Garnish with fried almonds and toasted sesame seeds for an added crunch and unique flavor.
Additional Tips:
Serving: It is best served with fresh Moroccan bread or alongside a plate of warm couscous, which helps to absorb the delicious sauce.
Extra Flavor: You can add a few drops of orange blossom water when preparing the prunes for an authentic Moroccan aroma and taste.
Meat Options: Lamb can be used as an alternative to beef for a richer and more intense flavor.
Bon appétit!
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