Beef with plums, cinnamon and almonds

Ingredients for 4 servings:

• 1 kg beef
• 200 g prunes, pitted
• 150 g almonds, peeled
• 3 tomatoes
• 3 onions
• 3 garlic cloves
• 600 ml broth
• 3 tbsp tomato paste
• ½ tsp caraway seeds
• 1 tsp salt
• 2 tsp ginger powder
• ½ tsp turmeric
• ½ tsp cinnamon
• 2 cinnamon sticks
• 1 tsp sugar
• 7 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 1 hour 55 minutes

Christmas food with an oriental touch

Peel the onions and chop into large cubes. Wash the beef. Trim the fat and cut it into large cubes like goulash. Heat the oil in a large pot and fry the meat. Stir in the onions, garlic, tomato paste, caraway, salt, ginger, and turmeric, then pour in 400 ml of the stock. Simmer the contents of the pot with the lid on for 50 minutes. Meanwhile, bring the plums, sugar, and cinnamon sticks to a boil, then simmer for 15 minutes. Then set both aside. Chop the almonds, lightly brown them in a dry pan, and set aside. Cut the tomatoes into pieces. Remove the lid from the pot, stir in the tomato pieces and cinnamon, and simmer for another 30 minutes. Add a little more stock if needed. Then add 3/4 of the plums to the sauce and let it simmer on low heat for 5 minutes. Use the remaining plums and almonds for garnishing. For those who prefer a sweeter flavor, the dish can be seasoned with cinnamon and plum broth. The beef can be served as a main course with potatoes, couscous, spaetzle, or flatbread.