Moroccan Beef Stew with Plums and Mint Yogurt
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 40 g butter
- 2 tablespoon olive oil
- 1 teaspoon ginger, fresh and grated
- Black pepper from the mill
- 2 teaspoons cinnamon powder
- 3 tablespoon onion (s), finely grated
- 4 tablespoon coriander greens, roughly chopped
- 1.2 kg beef, for braising, cut into 3 cm cubes
- 40 threads saffron soaked in boiling hot water
- 400 g dried fruits, (plums), soaked in cold water
- 2 tablespoon honey, liquid
- salt
- 1 tablespoon sesame seeds, lightly toasted
- 180 g almond (s), whole and skinned, fried in olive oil until olden
- 2 cups yogurt, preferably Greek, creamy yogurt
- 1 bunch mint
Print Recipe
Pin Recipe Instructions
- Heat the butter with olive oil over medium to high heat and add the ginger, 1/2 teaspoon black pepper, cinnamon, onion and coriander. Sweat for 30 seconds, then add the meat and stir for 1-2 minutes until the pieces are completely coated with the seasoning mixture. Cover with water and add the saffron infusion. Bring everything to the boil, then reduce the heat until everything is just simmering.
- Drain the plums and add half of them to the pan. Simmer for 1.5 hours until the meat just begins to soften. Add the remaining plums, honey, salt and pepper. Let simmer for another 30 minutes, until the meat is nice and soft and the liquid is relatively thick.
- Sprinkle with sesame seeds and almonds before serving. I serve mint yogurt with it. Simply mix the 2 cups of yoghurt with finely chopped mint (amount as desired).
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