Beef tagine with figs and al­monds

Cuisine | a&d - - Foreign Cuisine -

1.8 kg of beef Bur­gundy 6 large onions 250 g of figs 150 g of skinned al­monds 1 tbsp. of turmeric 1 tsp. of cumin 1/2 tsp. of cin­na­mon 1/2 tsp. of pa­prika 1/2 tsp. of pep­per 1 tbsp. of sugar Coarse salt 3 tsp. of olive oil

•Grab a bowl and mix to­gether the spices, oil, salt and sugar.

•Coat the meat with this mix­ture and let mar­i­nate for at least 30 min (you can also do this the day be­fore).

•Mean­while, peel the onions and cut them in half, then slice them into 1 cm thick slices.

•Place them on the bot­tom of a pot. Place the figs on top, then add the meat. Cover with wa­ter (not too much).

•Put the pot over high heat and bring to the boil, then lower the heat and let cook for at least 2h30. 15 min­utes be­fore the end, add the al­monds and ad­just the sea­son­ing with salt, pep­per and sugar.

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