Preparation
Peel and finely dice the onions.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000395/000395_step_1_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000395/000395_step_2_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000395/000395_step_3_M.jpg)
Drain the meat in a sieve over a pan, collecting the cooking liquid in the pan. Set the meat aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000395/000395_step_4_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000395/000395_step_5_M.jpg)
Wash the plums, stone and cut into strips.
Melt the butter in a pan and simmer the plums for about 5 minutes until soft.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000395/000395_step_6_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000395/000395_step_7_M.jpg)