Meat with plum morocco

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.


  • 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.


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