- 2 pounds shoulder of lamb, cubed and trimmed of excess fat, or¬†cut into 6 pieces
- 3 tablespoons vegetable oil
- ¬ĺ teaspoon ground ginger
- ¬ľ teaspoon powdered saffron
- 2 teaspoons ground cinnamon Salt
- ¬Ĺ teaspoon pepper
- 1 large onion, finely chopped or grated
- 2 cloves garlic, chopped
- 12 ounces California pitted prunes, soaked for 1 hour
- 1-3 tablespoons honey (optional)
- OPTIONAL GARNISHES
- 3 tablespoons lightly toasted sesame seeds
- ¬Ĺ-1 cup lightly toasted blanched almonds, left whole or coarsely¬†chopped
Tagine barkok, made with or without honey, is one of¬†the most popular fruit tagines of North Africa. It is eaten with¬†bread. Restaurants in Paris accompany it with couscous and bowls¬†of boiled chickpeas and boiled raisins.
- Put the meat in a pan with the oil, ginger, saffron, half the¬†cinnamon, the salt, pepper, onion, and garlic.
- Cover with water and¬†simmer gently, covered, for 1¬Ĺ hours, until the meat is very tender,¬†adding a little water as required to keep the meat covered.
- Add the prunes and the remaining cinnamon and cook 30¬†minutes, until the liquid is reduced to a thick, unctuous sauce. Stir¬†in the honey, if using, and cook 10 minutes more.
- Garnish, if you like, with toasted sesame seeds and almonds.