Quick & easy: Moroccan beef stew with prunes
Diverse and surprising – African cuisine offers the most extraordinary flavors to discover. Each country naturally has its own unique recipes and specialties. Today, we delve into the vibrant world of Morocco and take a closer look at the kingdom's cuisine.
Sweet meets savory
Fresh, sweet fruit, aromatic dried fruit, and sacks full of colorful spices – framed by oriental palaces, Morocco's famous markets are home to the country's greatest treasures. These give the national cuisine its characteristic mix of sweet and savory flavors, making it so special.
Moroccan cuisine often combines hearty meats like lamb or beef with a sweet and fruity component. Besides prunes, this often includes honey, which blends perfectly with the aromatic spice palette. Here, too, subtle nuances such as cinnamon, vanilla, and nutty aromas mingle with oriental turmeric, coriander, and ginger.
The perfect complement to these spices is the traditional spice blend “Ras el hanout”. It contains over 20 different spices and transforms every dish into a true explosion of flavor – it's definitely worth trying!
40 min
Total Time
25 min
Cooking Time
15 min
Preperation Time
Ingredients
| 1,2 kg | Rindfleisch (Schmorfleisch) |
| 2 TL | Ras el hanout |
| 1 TL | Kurkumapulver |
| 1 TL | Zimtpulver |
| 2x | Zwiebeln |
| 3 cm | Ingwer |
| 2 Stiele | Koriander |
| ½ Briefchen | Safranfäden |
| 2 EL | Olivenöl |
| 400 ml | Wasser |
| 200 g | Soft-Pflaumen |
| 2 EL | Honig, flüssig |
| 1 EL | Speisestärke |
| 1 EL | Sesamsamen |
| 60 g | Mandeln |
| 3 Stiele | Petersilie, glatt |
| Salz |
Instructions
Step 1 of 6:
Wash the beef, pat dry, cut into cubes of about 3 cm, and mix with the spices. Peel the onions and ginger and finely chop both. Wash the coriander, spin dry, and finely chop with the stalks. Dissolve the saffron threads in 2 tbsp. hot water.
Step 2 of 6:
Heat olive oil in a Pressure Cooker. Sweat the onions and ginger in it. Add the meat and pour in the water. Stir in the coriander, saffron solution, and half of the plums.
Step 3 of 6:
Close the pot according to the instructions, set the cooking indicator in the Lid to level 2 (high-pressure cooking level), and bring the contents of the pot to the boil on full heat. As soon as the yellow ring becomes visible, reduce the heat. When the green ring appears, the cooking time of 20 to 25 minutes begins, depending on the size of the cubes. At the end of the cooking time, remove the Pressure Cooker from the hob and let the pressure release.
Step 4 of 6:
Halve the remaining plums, stir in the honey, and season with salt. Thicken the sauce with cornflour mixed with a little cold water.
Step 5 of 6:
Lightly toast the sesame seeds and almonds one after the other in a non-stick Frying Pan and remove. Wash the parsley, spin dry, pluck off the leaves, and chop. Sprinkle over the plated goulash together with the sesame seeds and almonds.
Step 6 of 6:
Serve with risoni or flatbread on the side.
