Moroccan Meat and Prunes Recipe

Beef or lamb with prunes is a classic Moroccan dish that combines sweet prunes and meat with the fragrant spices of ginger, saffron, cinnamon and pepper. It's often served at holiday gatherings, weddings and other special occasions with crusty bread for scooping up the meat and sauce.

This easy recipe shows you how to prepare Meat and Prunes using a pressure cooker or pot. If desired, the dish can be prepared early in the day and reheated. Use tender cuts of meat (some pieces on the bone) for the best results.

Serves 4 to 6.

Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
2 lb. (about 1 kg) tender beef or lamb, cut into three inch pieces
1/2 lb. (about 250 g) sweet onions, grated
3 cloves garlic, finely chopped or pressed
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon ginger
1/2 teaspoon saffron threads, crumbled
1/2 teaspoon turmeric (or 1/4 teaspoon Moroccan yellow colorant)
1 or 2 sticks cinnamon
1/4 cup olive oil
1/4 cup butter or vegetable oil
8 or 9 sprigs of cilantro, tied together
1/2 lb. (about 1/4 kg) prunes
1 tablespoon honey
2 tablespoons sugar
1 1/2 teaspoons ground cinnamon
handful of fried, blanched almonds (optional)
1 tablespoon toasted golden sesame seeds (optional)
Preparation:
In a large pot or pressure cooker, mix the meat with the onions, garlic, salt, pepper, ginger, cinnamon sticks, turmeric, saffron, oil, and butter.

Add 2 1/2 cups of water and the cilantro. Over medium high heat, bring the meat and liquids to a fast simmer.

Pressure cooker method. If using a pressure cooker, cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oils and onion.

Pot method. If using a pot, cover and simmer the meat over medium heat for two to two-and-half hours, until the meat is very tender and breaks away easily from the bone. (Note: About halfway through cooking, remove and reserve 1/2 cup of the liquids.) If necessary, add a small amount of water during cooking to prevent the meat from scorching. When the meat has cooked, reduce the sauce until it is mostly oil and onions.

Cook the prunes. While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are quite tender. (How long this takes can vary greatly depending on the prunes, but the average time is 15 to 30 minutes.) Drain the prunes, and add the 1/2 cup of liquids reserved from the meat. Stir in the honey, sugar and cinnamon, and simmer the prunes about 10 minutes, or until they are sitting in a thick syrup.

To serve. Put the meat on a large serving platter, and spoon the prunes and syrup on top. If desired, garnish with fried almonds and/or sesame seeds.

Moroccan Saffron Chicken

Chicken cooked with lots of onions, saffron and other Moroccan spices is easy to make and the savory foundation to a number of delicious Moroccan dishes such as Chicken Bastilla and Chicken Briouats.

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Moroccan Rice Pilaf or Steamed Siffa.

Serves 4.

Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks of cinnamon
1 teaspoon saffron threads, crumbled
1 teaspoon turmeric
1 1/2 to 2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup chopped fresh cilantro
Preparation:
Mix all ingredients in a Dutch oven or heavy-bottomed pot. Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone. Do not add water, and be careful not to burn the chicken.

Reduce the liquids until they are mostly oils. Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.) Serve the chicken and sauce on a bed of rice or steamed siffa (vermicelli).

Moroccan Meat with Olives and Preserved Lemon

Meat with Olives and Preserved Lemons is a classic Moroccan dish flavored with onion, ginger, saffron, olives and preserved lemons. It's very easy to prepare, but the traditional method takes some time. Using a pressure cooker reduces cooking time by half.

Use beef or lamb. As with most Moroccan recipes, some bone and fat on the meat is OK, and even desirable for taste.

Serve Meat with Olives by itself, or top it with a mound of crispy patate frite (French fries).

Serves 4 to 5.
Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:
1 1/2 lbs. (700 g) beef or lamb, cut into 3-inch pieces
1 large onion, chopped fine or grated
2 cloves of garlic, chopped very fine or pressed
1/3 cup olive oil
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ginger
1/2 teaspoon turmeric (or 1/8 teaspoon Moroccan yellow colorant)
1/2 teaspoon saffron threads, crumbled
1/4 cup chopped parsley and cilantro
2 1/2 cups water
1 handful red or green olives, with pits
1 preserved lemon, quartered and seeds removed
Preparation:
In a large pot or pressure cooker, mix the meat with the oil, butter, salt, pepper, ginger, and turmeric. Heat the meat over medium-high heat, and stir to brown all sides.

Add the water, saffron, parsley and cilantro. Cover the pot, and bring the liquids to a fast simmer.

Pressure cooker method. If using a pressure cooker, cook the meat with pressure over medium heat for 40 to 45 minutes, or until the meat is quite tender. Add the olives and lemon. Reduce the liquids until they are mostly oils, or have the appearance of a thick sauce.

Pot method. If using a pot, simmer the meat, covered, over medium heat for 1 1/2 to 2 hours, or until the meat is quite tender. Stir occasionally and add a little water if necessary to prevent the meat from scorching. When the meat is cooked, add the olives and lemon, and reduce the liquids until they are mostly oils or have the appearance of a thick sauce.

Meat with Olives is traditionally served Moroccan style on a large platter, with each person eating from his own side of the plate with crusty bread for scooping up the meat and sauce.