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Lamb Tagine with Prunes

Name: Lamb Tagine with Prunes
Total time: 2h 30m
Yield: 6 servings
Cuisine: Morocco
Ingredients: 1.2kg lamb shoulder; 2 onions, sliced; 2 tsp ras el hanout; 1 cinnamon stick; 2 tbsp honey; 250g pitted prunes; 1/2 cup almonds; Saffron; Olive oil

Slow-braised lamb with prunes, cinnamon and toasted almonds — a sweet-savory Moroccan classic.

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2h 30m 6 servings Medium

Ingredients

• 1.2kg lamb shoulder
• 2 onions, sliced
• 2 tsp ras el hanout
• 1 cinnamon stick
• 2 tbsp honey
• 250g pitted prunes
• 1/2 cup almonds
• Saffron
• Olive oil

Method

Step 1 of 520%

Brown lamb in olive oil; remove.

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1
Brown lamb in olive oil; remove.
2
Sweat onions with ras el hanout, cinnamon and saffron.
3
Return lamb, add water; simmer covered 2 hr.
4
Add prunes and honey; cook 20 min.
5
Top with toasted almonds and sesame.