Beef, prune and egg tagine
3 HOURS 30 MINUTES | SERVES 4 | EASY
This opulent tagine is perfect for a special occasion – it’s rich, thick and intense. The blend of slow-cooked meat, fragrant spices and sweet, dried fruit is a classic Moroccan combination. The saffron lifts the dish from the everyday, giving a really deep flavour and aroma. The final adornment of boiled eggs makes it even more lavish. It’s fantastic served with bread and some zesty green salad to cut through the richness.
olive oil 2 tbsp red onion 1, finely chopped beef shin 600g, cut into 2-3cm pieces ground ginger 2 tsp paprika 2 tsp ground cumin 1Ω tsp ground black pepper Ω tsp ground turmeric º tsp saffron a small pinch ground cinnamon Ω tsp beef stock 500ml eggs 2 unsalted butter 30g prunes 10, pitted flat-leaf parsley a small handful, chopped
• Heat the oil in a large casserole over a medium heat. Add the onion and cook for 2-3 minutes, stirring occasionally, until translucent. Add the beef and cook for 2-3 minutes to seal. Add the spices and a good pinch of salt. Mix well.
• Pour in the stock, which should just cover everything, and stir together. Bring to the boil, cover and reduce the heat to low, and cook for 2Ω-3 hours or until the meat is really tender. Remove the meat with a slotted spoon and put in a warm serving dish. Cover with foil and leave to sit.
• Bring the sauce to a boil and cook, stirring occasionally, for 30-40 minutes, or until rich and sticky. It will reduce by 3/4.
• Boil the eggs in a pan of simmering water for 6-8 minutes. Transfer to a bowl of icecold water. Cool, peel and cut into quarters. Whisk the butter and a pinch of salt into the sauce, and then return the meat to the pan. Add the prunes and mix well. Give everything a few minutes in the hot sauce until heated through.
• To serve, spoon the meat into a serving dish and pour over the sauce. Arrange the eggs and parsley over the top and serve immediately.