Moroccan cuisine is renowned for its vibrant spices and unique combinations of flavors. A classic example is a tagine, a traditional Moroccan dish named after the earthenware pot in which it is cooked. This slow-cooked stew combines meat with fruits, spices, and nuts, creating a tantalizing balance of savory and sweet. Here, we explore a delicious variant that features meat (typically lamb or beef) and plums, a pairing that highlights the rich, fragrant essence of Moroccan culinary traditions.
Ingredients
- Meat: 2 lbs of lamb or beef, cut into chunks. Lamb shoulder or beef chuck are excellent choices for their flavor and tenderness after slow cooking.
- Plums: About 1 lb of fresh plums, pitted and quartered. You can also use dried plums (prunes) if fresh are not available.
- Onions: 2 large onions, finely chopped.
- Garlic: 4 cloves of garlic, minced.
- Ginger: 2 inches of fresh ginger, grated.
- Spices:
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground cumin
- 1/2 teaspoon of ground coriander
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of ground cloves
- Salt and pepper to taste
- Chicken broth: 2 cups, to provide moisture and help in slow cooking.
- Olive oil: For browning the meat and sautéing the onions.
- Almonds: A handful of blanched almonds, toasted, for garnish.
- Honey: 2 tablespoons, to enhance the sweetness of the plums.
- Cilantro: Chopped, for garnish.