Stew of sukadas with plums and pistachios

Cut the slices of beef into cubes and chop the onion. Put the meat with the onion, crushed garlic, grated ginger and cinnamon in a frying pan. Sprinkle a lot of salt and pepper over it. Pour in the stock, bring to a boil and turn down the heat. Leave to simmer for 2 hours with the lid on the pan.

Halve the plums and chop the pistachio nuts into pieces. Add the plums, tomatoes (with juice) and ⅔ of the pistachios and let the stew without the lid gently reduce for 30 minutes, until the sauce is thick and the meat tender and tender. Taste and add extra salt and pepper if desired.

Sprinkle with the rest of the pistachio nuts and the finely chopped parsley and serve. Delicious with couscous and a raw salad with radish.