Beef Tagine with Prunes

Cut 800 g of stewing beef into large cubes. Toss it with 1 tsp ground ginger, 1 tsp ground turmeric, 1/2 tsp black pepper, and 1/2 tsp salt.

Heat 2 tbsp olive oil in a tagine or heavy-bottomed pot. Add 2 finely chopped onions and 3 minced garlic cloves, and cook over medium heat for 5 minutes until softened.

Add the beef, 1 cinnamon stick, and 1/4 tsp saffron, stir, and cook for 3–4 minutes to warm through. Pour in 500 ml water, bring to a boil, cover with a lid, and simmer over the lowest heat for 90 minutes, until the meat is almost tender.

Rinse 250 g pitted prunes. Transfer them to a small saucepan, add 150 ml water, 2 tbsp honey, and 1/2 tsp ground cinnamon; simmer for 10–15 minutes, until the prunes are soft and the liquid has reduced to a thick syrup.

Transfer the prunes along with their syrup into the beef, stir gently, and simmer for another 15 minutes without letting it boil hard. Season with salt to taste, if needed.

In a dry skillet, toast 60 g blanched almonds for 3–4 minutes until golden, shaking the pan frequently.

Serve the tagine hot in the dish it was cooked in, topped with the toasted almonds; enjoy with bread or couscous.