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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a dutch oven or large heavy pan, heat oil, and add beef chunks, and onion, cooking until browned. | 2. Stir in grated ginger, garlic, saffron, cumin, salt and pepper. | 3. Place ingredients into an oven-safe tagine, clay baker, or keep in an oven safe dutch oven and bake, covered, at 350F for 2 hours, or until beef is tender. | 4. Stir in whole prunes, cover pot and bake for 10-15 minutes more, or until prunes are plump and softened. | 5. Serve garnished with sesame seeds if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck roast	1	pound	trimmed cut	816.0019	0.0	86.9495	52.0428
onion	1		chopped	60.0	14.01	1.65	0.15
gingerroot	1	tablespoon	grated	4.8	1.0662	0.1092	0.045
garlic clove	2 -3		minced	0.0	0.0	0.0	0.0
saffron thread	1	teaspoon		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
olive oil	1 -2	tablespoon		0.0	0.0	0.0	0.0
prune	1	cup	pitted pitted	245.7	65.05199999999999	2.0358	0.46799999999999997
sesame seed			toasted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.