Beef Tagine with Prunes and Almonds

Method

Heat olive oil in a large tagine or heavy-bottomed casserole over medium-high heat, then brown the beef cubes in batches and set aside. Add the sliced onions and cook until softened, then stir in the minced garlic, grated ginger, and ground spices, cooking for one minute to release their aromas. Return the beef to the pot, pour in the stock, and bring to a simmer, then cover and cook gently for 45 minutes until the meat is nearly tender. Add the prunes and blanched almonds, stirring well, and continue simmering uncovered for a further 15-20 minutes until the sauce reduces slightly and the beef is tender. Taste and adjust seasoning with salt and pepper, then finish with fresh coriander and parsley just before serving. This traditional Moroccan Jewish dish is best served with couscous or flatbread to soak up the aromatic sauce.