🥘 Lamb Tagine with Prunes

Method

1. Cut the 1 kg of meat into large pieces and grate the 2 onions or chop them very finely.

2. In a tagine or heavy pot, put the meat with the onions, 1 tsp of ginger, 1/2 tsp of black pepper, salt, 3 tbsp of oil and 1 tsp of cinnamon, plus saffron if you have it.

3. Stir over medium heat for 10 minutes until the meat changes colour, the onions soften and the spices are fragrant.

4. Pour in the 3 cups of water and bring to a boil, then cover and turn the heat to low for 90 minutes until the meat is tender enough to cut with a spoon.

5. While the meat cooks, soak the 250 g of prunes in warm water for 10 minutes and drain.

6. In a small pot, put the prunes with 1 cup of the meat broth, 3 tbsp of honey, 1 tbsp of sugar and the remaining teaspoon of cinnamon, plus orange blossom water if you have it.

7. Cook over medium heat for 15 minutes until the syrup thickens and the prunes are glossy.

8. Raise the heat under the meat and leave it uncovered for 10 minutes until the sauce reduces.

9. Arrange the meat on a serving dish, top with the prunes, spoon the sauce over, and garnish with toasted almonds and sesame if you have them.

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