Dried plums and honey sweeten this tagine's sauce. Check the sauce during cooking--add water or broth by quarter cups if the sauce is too thick, or uncover the pot and allow sauce to reduce if it seems too thin. Serve with flatbread.
Cooking Light MAY 2006
Preheat oven to 425°.
Heat oil in a Dutch oven over medium-high heat. Add Ras el Hanout; cook 30 seconds, stirring constantly. Add beef; cook 3 minutes. Add onions, water, salt, and broth. Cover and bake at 425° for 1 hour. Stir in dried plums and honey; cook 15 minutes. Sprinkle with almonds.
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