Ingredients
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1 tablespoon butter
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon black pepper
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1 teaspoon ground cinnamon
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1/2 onion, finely chopped
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4 tablespoons fresh coriander, chopped
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250 g stewing beef, trimmed and cut into bite-sized pieces
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1/2 teaspoon saffron, soaked in
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2 tablespoons boiling water
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200 g stoned prunes
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1 tablespoon clear honey
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1 tablespoon sesame seeds, toasted
Instructions
- Put the butter and oil in a large saucepan.
- When the butter is melted, put in the spices, coriander and onion.
- Let fry for 30 seconds, then add the beef and stir well to coat.
- Cover the meat with a cup of water and the saffron mixture.
- The water should be just over halfway up the meat.
- Bring to the boil and then lower to a gentle simmer.
- Add half the prunes and cook for 1-1/2 hours until the meat becomes tender and juicy.
- Keep the pot mostly covered during this time -- the only time I lift the cover is for a few seconds if the heat builds too much and it starts to boil. You need to keep this dish at a very low simmer.
- Add remaining prunes along with the honey, salt and pepper.
- Simmer for another 30 minutes or until the meat is tender and the liquid has thickened and reduced.
- Serve with the sesame seeds and almonds on top.