Beef Tagine with Dried Plums and Toasted Almonds

Ingredients:

1 tablespoon olive oil
2 teaspoons Ras el Hanout (see below for spice ingredients)
24 ounces boneless sirloin steak, cut into 1-inch cubes
2 cups chopped onions
1 cup water
1 1/2 teaspoons salt
14 ounces beef broth
1 1/2 cups pitted dried plums
2 1/2 tablespoons honey
1/3 cup sliced almonds, toasted

Preheat oven to 425 degrees F. In a Dutch oven, heat oil over medium-high. Add Ras el Hanout and toast for 30 seconds. Stir in beef and cook about 3 minutes. Mix in onions, water, salt, and broth. Cover and and place in the oven to bake for 1 hour. Carefully remove from the oven and stir in dried plums and honey. Place back in the oven to cook for 15 more minutes. Remove and sprinkle with almonds before serving.

Ras el Hanout seasoning:

1 teaspoons ground ginger
1 teaspoons ground coriander
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
3/4 teaspoon ground turmeric
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves

In a small bowl, whisk together all ingredients - this makes more than you need, but you can use it as a seasoning for other cuts of beef or on salmon.