Marrakesh Beef Tagine with Prunes and Peanuts
On our family trip to Morocco for vacation, we ate this tagine at the kosher restaurant in Marrakesh and then learned how to prepare it in a family cooking class. The addition of peanuts was a nice touch, but you can substitute other nuts or just omit them.
BUTTONS TO USE: Sauté and Pressure Cook
RELEASE TYPE: Quick Release
ADVANCE PREP: May be made 2 days in advance
- 3 tablespoons oil, divided
- 3 medium onions, halved and sliced
- ¼ teaspoon saffron threads
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2½–3 pounds (1–1.3kg) beef cubes
- 1½ cups (354ml) hot water
- 2 cinnamon sticks
- 2 tablespoons honey
- 1 cup (174g) pitted prunes
- 1/3 cup (51g) unsalted, dry roasted peanuts
- Press Sauté and when the display reads “Hot,” add 2 tablespoons of the oil to the inner pot. Add the onions and cook for 10 to 15 minutes, stirring often, until the onions are browned. Do not let them burn. Remove to a bowl. While the onions cool, mix together the saffron, ginger, turmeric, cumin, salt and pepper in a small bowl.
- Add the remaining oil to the pot and brown the meat in two batches, turning often to brown all sides, for 6 to 7 minutes each batch, or until browned. Remove each batch to a plate. When all of the meat has been browned, add the hot water to the pot and cook, using a wooden spoon to scrape the bottom clean.
- Add the spices, cinnamon sticks and honey and stir. Add the meat and onions and stir.
- Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 35 minutes. Turn the valve to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
- Add the prunes and peanuts. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 5 minutes. Turn the valve to the Venting position to quickly release the pressure. Press Cancel and remove the lid.
- Reprinted with permission from The Instant Pot Kosher Cookbook © 2020 Paula Shoyer. Published by Sterling Epicure. Photography by StockFood/©Jan-Peter Westerman.