Honey Tagine with Plums and Almonds

 Ingredients: 150-200g of dried plums, 100g of almonds, 500-600g of lamb meat (ragù, ribs), 2 tablespoons of honey, cinnamon, ginger, saffron, vegetable broth, salt, pepper, 1 large onion, 1 clove of garlic.

The meat is carefully selected, preferably beef or lamb, which is cut into small cubes, about 2-3 centimeters. In a deep skillet or pot, we heat a tablespoon of olive or sunflower oil over medium heat. Once the oil is well heated, we add the cut meat and let it fry until it gets a nice, browned color on all sides. This will add extra flavor and help form a delicious sauce later.

After the meat is browned, we add finely chopped onion, along with a few cloves of garlic, crushed or finely chopped. We mix everything well, letting the onion soften and become translucent, while the garlic releases its aromas. This mixture will form the base of the dish and provide a deep, rich flavor.

After a few minutes, it’s time to add the preferred spices: a teaspoon of sweet paprika, a little cinnamon, and a pinch of ground cloves. These flavors pair perfectly with the sweetness that the plums will bring later. We continue to stir and let the spices fry a bit to release their aromas.

Next, we add honey, a surprising ingredient that will balance the salty flavors and add a touch of sweetness. We season with salt and pepper to taste, then cover the ingredients with vegetable broth, which will add moisture and intensify the flavor of the dish. We let it simmer on low heat, covered, for about 1 hour to 1 hour and a half, until the meat becomes tender.

During the simmering, we take care of the almonds. In a separate skillet, we lightly toast the almonds until they become golden and crunchy, being careful not to burn them. These will add a pleasant texture and an interesting contrast to our dish.

After the simmering time has expired, we add the pitted plums, which will give a sweet and sour taste to the dish, and the crunchy almonds. If necessary, we add a little water to achieve a thicker sauce and allow the plums to hydrate. We let everything simmer together on low heat for an additional maximum of 20 minutes, until all the flavors blend harmoniously.

We serve this delicious dish alongside couscous or rice, which will absorb the rich and aromatic sauce. This combination will turn the meal into an unforgettable culinary experience. Enjoy your meal!

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