Meat Tajine with Prunes and Quinces

Ingredients

• 1,5 kg Meat mix (veal, beef, lamb) (cut into large cubes)
• 1 c. à café Turmeric powder
• 1 c. à café Ground ginger
• 1 c. à café Ground coriander
• 1 c. à café Ground black pepper
• 1 c. à café Salt (plus an extra pinch)
• some pistils Saffron threads
• 200 ml Water (½ cup to 1 cup depending on desired consistency)
• 2 c. à soupe Olive oil
• 2 c. à soupe Sunflower oil
• 4 c. à café Butter (divided between cooking the meat, the prunes and the quinces)
• 2 gousses Garlic (minced)
• 2 unités moyennes Onions (chopped)
• 1 petit bouquet Fresh coriander bunch (add at end of cooking)
• 1 petit bouquet Fresh parsley bunch (add at end of cooking)
• 1 petit Cinnamon stick
• 200 g Pitted prunes (reserved for confit)
• 2 unités Quinces (peeled, cored and quartered)
• 2 c. à soupe Sugar or honey (one for prune confit, one for quince confit)
• 1 c. à soupe Lemon juice (to prevent oxidation of quinces)
• 30 g Toasted sliced almonds (for garnish)

Instructions

1. Meat Marinade

   In a large bowl, combine the meat cubes with pepper, turmeric, ginger, ground coriander, salt, saffron threads and half a cup of water. Coat well and let rest for 30 minutes at room temperature or overnight in the refrigerator.

   Time: PT30M

2. Preparing the aromatics

   Finely slice the two onions and mince the two garlic cloves. Set aside.

   Time: PT15M

3. Searing the meat

   Heat the pot over medium heat, add olive oil, sunflower oil and 1 c. à café of butter. When the butter foams, add the meat pieces and brown on all sides (about 5 minutes). Add garlic and onions, sauté until they become translucent.

   Time: PT10M

   Temperature: medium

4. Slow cooking the meat

   Stir in the remaining marinade sauce, the cinnamon stick, the small bunch of coriander and parsley. Add enough water (about 200 ml) to partially cover the meat. Cover and simmer over low heat for 1 hour 30 minutes, checking at midway that the liquid has not completely evaporated.

   Time: PT1H30M

   Temperature: low

5. Prune confit

   In a small saucepan, place the prunes, a pinch of salt, a pinch of cinnamon, 1 c. à soupe sugar or honey, 1 c. à café butter and 100 ml water. Bring to a gentle boil then simmer 15 minutes until the prunes are tender and the liquid is slightly syrupy.

   Time: PT15M

   Temperature: medium

6. Quince confit

   Repeat the same operation with the quince quarters, the same seasoning (salt, cinnamon, sugar/honey, butter) and 100 ml water. Cook 15 minutes until the quinces are tender and the liquid is syrupy.

   Time: PT15M

   Temperature: medium

7. Final assembly

   When the meat is tender, stir in the candied prunes and quinces into the pot. Add the remaining fresh coriander and parsley. Simmer an additional 10 minutes so the flavors meld.

   Time: PT10M

   Temperature: low

8. Finishing and serving

   Sprinkle the tajine with toasted sliced almonds. Serve hot with couscous, Moroccan bread or rice.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g

Ingredient Substitutions

• Instead of Meat mix (veal, beef, lamb): chicken, turkey
• Instead of Turmeric powder: sweet paprika
• Instead of Ground ginger: fresh grated ginger
• Instead of Ground coriander: fresh coriander
• Instead of Saffron threads: turmeric for color
• Instead of Olive oil: sunflower oil
• Instead of Sunflower oil: olive oil
• Instead of Butter: ghee, olive oil
• Instead of Onions: shallots
• Instead of Fresh coriander bunch: flat parsley
• Instead of Fresh parsley bunch: coriander
• Instead of Pitted prunes: dried apricots
• Instead of Quinces: apples, pears
• Instead of Sugar or honey: maple syrup
• Instead of Toasted sliced almonds: pecan nuts

Equipment Needed

• Pot or large Dutch oven
• Frying pan or small saucepan
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle (optional)
• Measuring spoons (teaspoons and tablespoons)
• Marinade bowl
• Corkscrew or spoon for saffron threads (optional)

Critical Steps — Do Not Skip

• Marinate the meat for at least 30 minutes (or overnight).
• Properly brown the meat to develop the fond.
• Monitor the liquid level during the slow cooking.
• Prepare the prune and quince confits separately to prevent them from falling apart.

Chef Tips from the Video

• Use high‑quality saffron for authentic colour and aroma.
• Add a teaspoon of orange blossom water just before serving for a floral touch.
• Lightly toast the almonds in butter for more flavor.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature more than 2 hours.

Make-Ahead Tips

• Marinate the meat the day before for deeper flavors.
• Prepare the prune and quince confits 1 day ahead and gently reheat before adding to the meat.
• The tajine reheats very well the next day, flavors intensify.