- Tagine or Dutch Oven: Ideal for slow cooking and infusing the flavors. If you don’t have a tagine, a heavy-bottomed pot or Dutch oven will work as well.
Method
- Prepare Ingredients: Begin by preparing your ingredients. Pit and quarter the plums, chop the onions, mince the garlic, and grate the ginger.
- Brown the Meat: Heat olive oil in your tagine or Dutch oven over medium heat. Add the meat in batches and brown all sides. Remove the meat and set aside.
- Sauté Aromatics: In the same pot, add a bit more olive oil if needed, then add the chopped onions. Cook until they are golden and soft. Add the garlic and ginger and cook for another minute until fragrant.
- Spice it Up: Return the meat to the pot and stir in all the spices—cinnamon, cumin, coriander, turmeric, and cloves. Cook for a couple of minutes until the spices are well mixed and fragrant.
- Add Plums and Liquids: Add the plums, chicken broth, and honey to the pot. Stir to combine everything evenly. Bring the mixture to a simmer.
- Slow Cook: Cover the tagine or Dutch oven with a tight-fitting lid. Reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, or until the meat is very tender.
- Final Touches: Once the meat is tender and the plums are soft, taste and adjust the seasoning with salt and pepper. If the sauce is too thin, you can simmer it uncovered for a few more minutes to reduce.
- Garnish and Serve: Garnish with toasted almonds and chopped cilantro before serving. This dish is traditionally served with couscous or crusty bread to soak up the delicious sauce.
Conclusion
This Moroccan plum and meat tagine is a splendid showcase of how fruit and meat can come together in a harmonious blend, typical of North African cuisine. The combination of tender meat, sweet plums, and a richly spiced sauce makes for an unforgettable meal that transports you straight to the heart of Morocco’s culinary heritage.