Beef, Prune And Orange Tagine

Prunes and oranges build up sweetness and flavour to this conventional Moroccan tagine.

The ingredient of Beef Prune And Orange Tagine

• 2 tbsp olive oil
• 700g beef chuck steak trimmed cut into 3cm cubes
• 2 medium brown onions cut into wedges
• 2 garlic cloves crushed
• 2 tsp moroccan seasoning
• 2 tsp ring coriander
• 1 tsp auditorium showground cumin
• 10cm strip yellowish brown rind
• 2 tbsp tomato paste
• 2 cups massel beef amassing
• 1 cup pitted prunes
• 1 cup green olives
• chopped fresh flat leaf parsley to support
• couscous to minister to

The Instruction of beef prune and orange tagine

• heat half the oil in a large heavy based saucepan on top of higher than high heat cook steak in batches for 4 to 5 minutes or until browned transfer to a bowl
• heat unshakable oil in pan build up onion cook stirring for 5 minutes or until onion has softened amass garlic seasoning coriander cumin and orange rind cook stirring for 1 minute build up tomato paste cook stirring for 1 minute
• return beef and juices to pan mount up hoard and 1 cup chilly frosty water cover bring to the boil reduce heat to low simmer stirring occasionally for 1 hour mount up prunes and olives cook uncovered stirring occasionally for 1 hour and 30 minutes or until steak is tender
• remove and discard orange rind sprinkle later parsley bolster in the same way as couscous

Nutritions of Beef Prune And Orange Tagine

calories: 567 864 calories
calories: 19 6 grams fat
calories: 5 4 grams saturated fat
calories: 48 9 grams carbohydrates
calories: n a
calories: n a
calories: 44 7 grams protein
calories: 108 milligrams cholesterol
calories: 1375 milligrams sodium
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