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Lamb and Prune Tagine (Morocco)

Name: Lamb and Prune Tagine (Morocco)
Total time: 100 min
Yield: serves 4
Ingredients: 600 g Lamb; 1 Onion; 2 cloves Garlic; 2 tbsp Ras el hanout; 1 tsp Cinnamon; 1 piece Ginger; 200 g Prunes; 2 tbsp Honey; 30 g Almonds; 1 tsp Sesame seeds; 2 tbsp Olive oil; 1 pincée Salt; 1 pincée Pepper

Preparation time: 1 h 40
Servings: serves 4

Ingredients

serves 4

Lamb — to buy600 g
Onion — to buy1
Garlic — to buy2 cloves
Ras el hanout — to buy2 tbsp
Cinnamon — to buy1 tsp
Ginger — to buy1 piece
Prunes — to buy200 g
Honey — to buy2 tbsp
Almonds — to buy30 g
Sesame seeds — to buy1 tsp
Olive oil — to buy2 tbsp
Salt — to buy1 pincée
Pepper — to buy1 pincée

Preparation

Brown the lamb pieces in a little olive oil for 5-6 minutes over high heat, until nicely coloured on all sides — don't crowd the pot, brown in batches if needed so the meat caramelises instead of stewing.
Add the sliced onion, garlic, ras el hanout, cinnamon and ginger, cook for 2 minutes until fragrant.
Cover with water, season with salt and pepper, bring to a boil then simmer covered over very low heat for 1 hour, stirring occasionally, until the lamb starts to become tender.
Add the prunes and honey, continue cooking covered for 20-25 minutes, until the meat is meltingly tender and pulls apart with a fork and the sauce has reduced and coats the meat.
Taste and adjust the seasoning — a prune tagine should be lightly sweet-savoury, add a touch more honey if needed.
Dry-toast the almonds and sesame seeds for 2 minutes in a pan until golden, then sprinkle over the tagine before serving with semolina or bread.