Moroccan Beef Tagine with Prunes and Almonds

Instructions

1. 1
   Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
2. 2
   Season beef chunks with salt and pepper, then brown them in batches until golden on all sides. Remove and set aside.
3. 3
   Add sliced onions to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.
4. 4
   Stir in cumin, cinnamon, and ginger, cooking until fragrant, about 1 minute.
5. 5
   Return the browned beef to the pot and add the beef stock.
6. 6
   Dissolve saffron threads in warm water and add to the pot.
7. 7
   Bring to a simmer, cover, and reduce heat to low. Cook for 60 minutes until beef is tender.
8. 8
   Add dried prunes and preserved lemon quarters. Continue cooking for 20 minutes.
9. 9
   Toast almonds in a dry pan for 3-4 minutes until fragrant. Stir them into the tagine along with honey.
10. 10
    Taste and adjust seasoning with salt and pepper. Cook for an additional 5 minutes.
11. 11
    Serve hot in traditional tagine dishes or on a platter, garnished with toasted almonds and fresh cilantro.