This delicious dish blends the sweetness of prunes and caramelized onions with tender, flavorful meat. It’s an ideal meal to serve on special occasions or to treat yourself to a hearty, warming dish.
Ingredients :
Meat Marinade:
- 1000 g meat (lamb or beef, depending on preference)
- 7.5 g salt
- 5 g ras el hanout
- 3 g turmeric powder
- 2 g ginger powder
- 4 g garlic powder
- 4 g onion powder
- 2 g black pepper powder
- 2 g cinnamon powder
- 5 g fresh coriander, chopped
- 50 ml olive oil
- 50 ml sunflower oil
- 225 g yellow onion, finely chopped
- 15 g fresh coriander, chopped
- 250 ml water
- 15 g cane sugar
- 15 g honey
Caramelized Onion:
- 25 ml sunflower oil
- 250 g yellow onion, sliced
- 15 g honey
- 15 g cane sugar
Extras:
- 125 ml juice (from the cooking process)
- 150 g prunes
- Sesame seeds (optional, for coating prunes)
- Fried almonds (optional, for garnish)
Directions
- Prepare the Meat: In a deep bowl, combine the meat with salt, ras el hanout, turmeric, ginger, garlic, onion powder, black pepper, cinnamon, chopped coriander, and 25 ml sunflower oil. Mix everything well so the meat is fully coated with spices.
- Cook the Meat: Heat the olive oil and remaining sunflower oil in a large pan over medium heat. Add the marinated meat and brown it for a few minutes, stirring regularly. Add the chopped yellow onion and additional coriander, and cook for a short time until fragrant. Pour in the water, cane sugar, and honey. Stir, cover, and simmer for 60 minutes, or until the meat is tender and cooked through.
- Set Aside the Juice: Once the meat is done, carefully remove it from the pan and place it on a serving plate. Scoop out 125 ml of the cooking juice from the pan and set it aside.
- Prunes and Sauce: Add the prunes to the remaining juice in the pan and cook over high heat for 7–10 minutes, allowing the sauce to thicken. Stir occasionally to prevent burning.
- Caramelize the Onions: In a separate frying pan, heat sunflower oil over medium heat. Add the sliced yellow onion and cook until the edges are golden brown. Reduce the heat, cover, and cook for an additional 15 minutes until the onions soften. Add the reserved juice, cane sugar, and honey to the onions, and cook for another 7–10 minutes until everything is well combined and caramelized.
- Serve: Spread the tender sweet meat on a large serving plate, and top it with the caramelized onions. If desired, coat the prunes in sesame seeds and sprinkle fried almonds over the dish for extra crunch and flavor.
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