Preparation
Step: 1/9

Peel and finely dice the onions.

Step: 2/9

Cut the meat into bite-size cubes.

Step: 3/9

Heat the oil in a pan and brown the meat all over in batches. Remove and set aside.

Step: 4/9

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.

Step: 5/9

Drain the meat in a sieve over a pan, collecting the cooking liquid in the pan. Set the meat aside.

Step: 6/9

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.

Step: 7/9

Wash the plums, stone and cut into strips.

Step: 8/9

Melt the butter in a pan and simmer the plums for about 5 minutes until soft.

Step: 9/9

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.