Lamb Tagine with Prunes and Almonds

Ingredients

• 900 g leg of lamb, cut into large chunks
• 2 tbsp olive oil
• 2 onion, sliced
• 3 garlic, minced
• 1 tsp fresh ginger, grated
• 2 tsp ras el hanout
• 1 cinnamon stick
• 1 pinch saffron
• 6 dl beef stock
• 200 g prunes
• 2 tbsp honey
• 60 g almonds, toasted
• 1 tbsp sesame seeds
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh cilantro, chopped

Method

1. 1.

   Brown the lamb chunks — Season the lamb chunks generously with salt and pepper. Heat the olive oil in a large heavy pot over medium-high heat and brown the lamb in batches, about 8 minutes total, then set aside.

2. 2.

   Bloom the onion and spices — Lower the heat, add the onion to the same pot and cook for 5 minutes until softened. Stir in the garlic, ginger, ras el hanout, cinnamon stick and saffron and cook for 1 minute until fragrant.

3. 3.

   Simmer until tender — Return the lamb to the pot, pour in the stock and bring to a simmer. Cover and cook on low heat for 1 hour 20 minutes, stirring occasionally, until the lamb is very tender.

4. 4.

   Add prunes and honey — Add the prunes and honey, then simmer uncovered for 15 minutes until the sauce thickens and the prunes turn glossy and plump.

5. 5.

   Garnish and serve the tagine — Remove the cinnamon stick, transfer to a serving dish and scatter over the toasted almonds, sesame seeds and cilantro before serving.