Tagine of Lamb with Prunes and Almonds
- 3 pounds boned shoulder or neck fillet of lamb
- 4 tablespoons sunflower oil
- 1 large onion, chopped finely or grated
- 2 garlic cloves, chopped
- 1 teaspoon ground ginger
- ½ teaspoon saffron threads
- salt and plenty of black pepper
- 2 teaspoons ground cinnamon
- ¾ pound (about 2 cups) prunes
- To garnish: ½ cup blanched almonds; 3 tablespoons sesame seeds (optional)
Instructions:
This is the best-known fruit tagine outside Morocco.
- Trim any excess fat from the lamb and cut it into 6 or 8 pieces. Put the meat in a pan with 3 tablespoons of the oil, onion, garlic, ginger, saffron, salt, pepper, and 1 teaspoon cinnamon. Cover with water and simmer gently, with the lid on, for 1½ to 2 hours, until the meat is very tender, adding water to keep it covered.
- Add the prunes and the remaining cinnamon. Stir well, adjust the seasoning, and simmer, uncovered, for 30 minutes more, until the sauce is reduced and thickened.
- Fry the almonds in the remaining tablespoon of oil until they are lightly colored, and sprinkle these over the meat before serving. If you wish, you can also garnish with lightly toasted sesame seeds.