| 1 tablespoon | Olive oil |
| 2 teaspoons | Ras el Hanout |
| 1 1/2 pounds | Boneless sirloin steak, cut into 1-inch cubes |
| 2 cups | Chopped onions (about 2 medium) |
| 1 cup | Water |
| 1 1/2 teaspoons | Salt |
| 1 (14-ounce) can | Less-sodium beef broth |
| 1 1/2 cups | Pitted dried plums |
| 3 tablespoons | Honey |
| 1/3 cup | Slivered almonds, toasted |
Prepare Ras el Hanout by mixing the following ingredients:
2 teaspoons ground ginger
2 teaspoons ground coriander
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground turmeric
1 1/4 teaspoons ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon ground cloves
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.
6 servings (serving size: 3/4 cup beef mixture and about 2 1/2 teaspoons almonds)