Moroccan beef stew with plums and mint yogurt

Ingredients for 6 servings:

• 40 g butter
• 2 tbsp olive oil
• 1 tsp ginger, fresh and grated
• Pepper, black from the mill
• 2 tsp cinnamon powder
• 3 tbsp onion(s), finely grated
• 4 tbsp coriander greens, roughly chopped
• 1.2 kg beef, for braising, cut into 3 cm cubes
• 40 saffron threads, soaked in boiling water
• 400 g dried fruits (plums), soaked in cold water
• 2 tbsp honey, liquid
• Salt
• 1 tbsp sesame seeds, lightly toasted
• 180 g almonds, whole and peeled, fried in olive oil until golden yellow
• 2 cups of yogurt, preferably Greek creamy yogurt
• 1 bunch of mint

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes

Heat the butter and olive oil over medium-high heat and add the ginger, 1/2 teaspoon black pepper, cinnamon, onion, and coriander. Sauté for 30 seconds, then add the meat and stir for 1-2 minutes, until the pieces are fully coated. Cover with water and add the saffron infusion. Bring to a boil, then reduce the heat to a gentle simmer. Drain the plums and add half of them to the pot. Simmer for 1.5 hours, until the meat is just beginning to soften. Add the remaining plums, honey, salt, and pepper. Simmer for another 30 minutes, until the meat is nice and tender and the liquid has reduced quite significantly. Sprinkle with sesame seeds and almonds before serving. I serve it with mint yogurt. To make it, simply mix the 2 cups of yogurt with finely chopped mint (adjust to your liking).