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 | Beef (stewing beef) |
| 2 tsp | Ras el hanout |
| 1 tsp | Turmeric powder |
| 1 tsp | Cinnamon powder |
| 2x | Onions |
| 3 cm | Ginger |
| 2 stalks | Coriander |
| ½ sachet | saffron threads |
| 2 tbsp | Olive oil |
| 400 ml | Water |
| 200 g | Soft plums |
| 2 tbsp | liquid honey |
| 1 tbsp | cornstarch |
| 1 tbsp | Sesame seeds |
| 60 g | Almonds |
| 3 stalks | flat-leaf parsley |
| Salt |
Instructions
Step 1 of 6:
Wash the beef, pat it dry, cut it into approximately 3 cm cubes, and mix with the spices. Peel and finely chop the onions and ginger. Wash the cilantro, spin it dry, and finely chop it with the stems. Dissolve the saffron threads in 2 tbsp hot water.
Step 2 of 6:
Heat olive oil in a pressure cooker. Sauté the onions and ginger. Add the meat and pour in the water. Stir in the cilantro, saffron solution, and half of the plums.
Step 3 of 6:
Close the pot according to instructions, set the cooking indicator on the lid to level 2 (quick cooking level), and bring the contents to a boil with 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. After the cooking time has ended, remove the pressure cooker from the heat and let it depressurize.
Step 4 of 6:
Halve the remaining plums, stir in the honey, and season with salt. Thicken the sauce with cornstarch mixed with a little cold water.
Step 5 of 6:
Lightly toast the sesame seeds and almonds one after another in a non-stick pan and remove. Wash the parsley, spin it dry, pluck the leaves, and chop them. Sprinkle over the prepared goulash along with the sesame seeds and almonds.
Step 6 of 6:
Serve with orzo or flatbread as a side dish.
