Beef tagine with figs and almonds
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.