Peel and finely dice the onions.
Cut the meat into bite-size cubes.
Heat the oil in a pan and brown the meat all over in batches. Remove and set aside.
Cook the onions in the pan until softened then return the meat to the pan. Add the paprika and ras-el-hanout. Pour in the stock. Peel and thinly slice the ginger. Add the cinnamon. Simmer, half-covered, for 2 hours over a low heat.
Drain the meat in a sieve over a pan, collecting the cooking liquid in the pan. Set the meat aside.
Mix the cooking liquid with the coconut milk and heat through. Allow to simmer over a medium heat for 15 minutes until reduced and creamy.
Wash the plums, stone and cut into strips.
Melt the butter in a pan and simmer the plums for about 5 minutes until soft.
Return the meat to the sauce and season with salt and pepper. Place in a serving dish and add the plums. Serve with bread or rice.