The meat is washed and dried. Onions cut into strips. In a large saucepan fry the meat in portions until get pretty deposits. Each portion is removed and placed next. When all the meat is parched, return to the pan and put the onions. Stew for a while, until the onion is poslegne. Make as much water as is aligned with the meat. Put them all spices, excluding fresh, close tightly with a lid and leave to simmer quietly about 50-60 minutes, until the meat is tender. Put them plums and honey, and the dish simmer for 30 minutes. Serve with pilaf or Moroccan couscous, sprinkled with parsley (or cilantro) and sliced, toasted almonds.