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Fragrant Moroccan Beef, Date, Honey and Prune Tagine

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Fragrant Moroccan Beef, Date, Honey and Prune Tagine
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Makes: 8 servings adjust
It is rich in cumin, coriander, and cinnamon with little bursts of fruity sweetness from the dates and prunes. It's best made a day ahead to give the flavors time to marry and mellow. I can't even think about it without wanting some now, and cast iron makes it even better.



Step 1

Preheat oven to 300 degrees.


  • 1 tablespoon Olive Oil
  • 1 pound Onion, Peeled and quartered.

Step 2

Heat a 5 quart dutch oven and add half of the olive oil to the dutch oven and quickly brown the onion quarters over a fairly high heat until charred & colored well. Remove to a large plate.


  • 5 Peeled Garlic Cloves, Minced
  • 1 Carrot, Cut in large chunks

Step 3

Add the chopped garlic and carrots to the dutch oven and saute for 2 or 3 minutes. Remove to the plate with the onions.


  • 3 pounds Beef, Trimmed of fat, cubed, and seasoned with s&p
  • Salt and Pepper

Step 4

Heat the remaining olive oil in the dutch oven and brown the beef cubes in small batches to sear and seal them. As you finish browning them, add the beef to the plate.


  • 2 tablespoons Honey
  • 12 pint Beef Stock
  • 1 teaspoon Ground Turmeric
  • 1 teaspoon Ground Ginger
  • 2 teaspoons Ground Coriander
  • 2 teaspoons Ground Cumin
  • 1 stick Cinnamon
  • 2 tablespoons Fresh Cilantro

Step 5

Add the honey to the beef stock and ALL the dried spices. Pour the honey and spiced stock into the dutch oven to deglaze the dutch oven. Scrap all the brown bits from the bottom and mix well with the stock. Add the cinnamon stick.


  • 9 ounces Canned Tomatoes
  • 4 ounces Dates, Whole
  • 6 ounces Prune, Whole
  • 2 ounces Almonds, toasted and sliced

Step 6

Return all the vegetables and meat from the plate to the dutch oven. Add the canned tomatoes, dates and prunes and gently mix. Place in the preheated oven for 2 to 3 hours or until the meat is fork tender.
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