For the meatballs
For the tagine
To make the meatballs
Preheat the oven to 180°C, gas mark 4. Mix the breadcrumbs with the water and leave to soak for 5 minutes. Mix together the mince, chopped onion, parsley, egg, spice and seasoning, and the drained breadcrumbs until well incorporated. Shape the mixture into 20 small meatballs – each weighing about 35g. Roll each meatball in the flour, dust off any excess flour. Heat half the olive oil in a non-stick frying pan on medium heat and fry the meatballs until golden brown all over and almost cooked. Remove from the pan and keep aside
To make the tagine
Add the rest of the olive oil to the frying pan and place on a medium heat. Add the onions and cook for about 4 minutes or until soft. Add the ras el hanout, peppers, apricots, harissa paste, tomato paste and stock and bring to the boil. Cook until the sauce starts to thicken – about 15 minutes. Taste the sauce to adjust the seasoning. Place the meatballs in a tagine or an ovenproof casserole dish and pour the sauce over them. Bake (covered with a lid) in the oven for about 25 minutes. Serve on a bed of cooked bulgur wheat, topped with the almonds, parsley and a dollop of yoghurt.
To speed up the ripening process, place unripe plums in a paper bag away from direct sunlight and store at room temperature