By eatmundo · August 3, 2026
🇲🇦Same ingredients, elsewhere in the world
20 matchesDishes from other countries' kitchens, made from the same core ingredients as Beef Tagine with Prunes. The percentage is the share of ingredients the two recipes have in common.
Alicha FetfetIn Ethiopia · same ingredients· Same technique63%
Bhuna GoshtIn India · same ingredients63%
Kufteh Rizah (Mini Meatballs)In Iran · same ingredients57%
A classic Moroccan celebratory dish blending tender slow-cooked beef with the intense sweetness of prunes. Finished with crunchy toasted almonds for a sophisticated texture contrast.
According to eatmundo's ingredient comparison, the closest dish to Beef Tagine with Prunes from another cuisine is Alicha Fetfet (Ethiopia): the two share 63% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Heat 60ml olive oil in a heavy-bottomed pot or tagine over medium heat.
- 2
Sear the 800g beef pieces until deeply browned on all sides, about 8 minutes.
- 3
Add the finely diced onions and 4 crushed garlic cloves, sautéing until translucent.
- 4
Stir in the turmeric, ginger, saffron, and 1 tsp salt, coating the meat thoroughly for 2 minutes.
- 5
Pour in 500ml water to just cover the meat, bring to a simmer, and cover tightly.
- 6
Reduce heat to low and cook gently for 70 minutes until the meat is fork-tender.
- 7
Add the prunes to the pot and simmer for another 15 minutes until plump and glossy.
- 8
Serve hot, garnished with 50g toasted almonds scattered over the top.
Frequently Asked Questions
What is Beef Tagine with Prunes?
Beef Tagine with Prunes is a Moroccan slow-cooked stew characterized by a balance of savory and sweet flavors. It consists of beef braised with aromatic spices, onions, and prunes in olive oil, typically served as a main course during family meals or special gatherings.
Can I use another meat?
Yes, lamb is the traditional substitute and works beautifully with this recipe.
What kind of almonds work best?
Blanched, whole almonds that have been lightly pan-fried in a little oil until golden are ideal.
Should the beef be lean?
Use a cut with some fat, like chuck or shoulder, as the fat keeps the meat moist during the long braise.
Can I make this in a slow cooker?
This recipe does not use a slow cooker; it is cooked in a heavy-bottomed pot or tagine: after the 500ml water is added, it cooks gently over low heat for 70 minutes, then another 15 minutes with the prunes.
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