Oxtail, Apricot and Prune Tagine is a Moroccan inspired dish of fall of the bone oxtails slowly braised with apricot, prunes and almond infused with spices such as turmeric, saffron, cinnamon, ginger, onions, garlic and pepper.
- 1 1/2 kg oxtails
- 3 cups water
- 3 tsp cumin
- 1/2 tsp saffron threads
- 1/2 tsp ground cinnamon
- 1/2 tsp paprika
- 1/2 tsp ground cardamom
- 1/2 tsp ground turmeric
- 1/2 tsp chilli flakes
- small bunch parsley
- small bunch coriander
- 2 large onions, finely sliced
- 6 cloves of garlic, peeled and crushed
- 2 tsp minced ginger
- 1/4 cup olive oil
- 3/4 cup of pitted prunes
- 3/4 cup dried apricots
- 1/2 cup almonds, roughly sliced
- Season oxtail with salt, set it aside.
- Bunch up the parsley and coriander then tie it with a kitchen twine. Set it aside.
- Heat olive oil in a pan then brown oxtail pieces on all sides, remove from pan then set it aside.
- Add the onion then cook until soft.
- Add the garlic then continue to sauté for 2 minutes.
- Add the oxtails back together with the rest of the ingredients apart from the prunes, apricot and almonds. Cover tightly then simmer in very low heat for three hours.
- After three hours it the sauce will be thick and oily. Add and scatter the prunes, apricot and almonds on the top cover it again tightly then simmer for one more hour.
- Remove the parsley and coriander bunch, place in serving platters then serve.