World Flavors Cookbook

Tagine Lamb with Prunes

A fragrant Moroccan tagine of fall-apart lamb shoulder with sweet prunes, almonds, cinnamon, and honey.

Cuisine: Morocco

Ingredients

• 1kg lamb shoulder, cubed
• 200g pitted prunes
• 2 onions, grated
• 3 tbsp honey
• 2 tsp cinnamon
• 1 tsp ginger
• 1/2 tsp saffron
• 100g toasted almonds
• 3 tbsp olive oil
• Salt, pepper
• Sesame seeds for garnish

Instructions

1. Brown lamb in olive oil. Remove.
2. Sauté onions with spices until fragrant.
3. Return lamb with water to cover. Simmer 1.5 hours.
4. Add prunes and honey. Cook 30 more minutes.
5. Sauce should be thick and glossy. Adjust seasoning.
6. Garnish with almonds and sesame seeds. Serve with couscous.