Summary

Ingredients

• 500 g beef (shoulder) cut into 4 cm cubes
• 2 vegetable onion (s), finely chopped
• 2 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper, freshly ground
• 1 teaspoon cinnamon powder
• 0.25 teaspoon ¼ ginger powder
• 5 tablespoon clarified butter
• 500 g prunes
• 4 tablespoon sugar
• 0.5 ½ lemon (s), the zest
• 0.5 stick ½ cinnamon

For decoration:

• 250 g almond (s), peeled, toasted in butter
• Mint, fresh or watercress
• 0.5 teaspoon ½ saffron powder

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Instructions

1. Mix the onions, olive oil, salt, black pepper and spices well and rub the meat cubes carefully with the mixture.
2. Put the prepared meat in a tagine or a large casserole, add clarified butter and pour in enough water to just cover the meat. Cover and cook over a medium heat for 45-60 minutes, until the meat is tender.
3. In the meantime, pour boiling water over the plums, soak for 20 minutes and then drain. Put 2 ladles of the beef stock from the Dutch oven in a small saucepan and skim off the fat. Add half of the sugar, lemon zest and cinnamon stick. Cook the plums in this stock for about 20 minutes until they are soft and swollen.
4. Add the remaining sugar to the meat in the casserole and stir.
5. Arrange the beef on a preheated serving platter with the plums and their stock. Reduce the meat sauce to half over high heat and pour over the meat. Sprinkle with the roasted almonds and decorate with fresh mint or watercress. Serve immediately. With flatbread.
6. I don`t know the exact preparation time, but it is a bit time consuming.