Lamb Tagine with Prunes

Ingredients

Instructions

0 of 7 steps complete

1. 1Pat lamb dry. Heat oil in a Dutch oven over medium-high heat and brown lamb in batches for 12–15 minutes total. Transfer to a plate.
2. 2Cook onions in the same pot over medium heat for 8 minutes. Stir in garlic, ginger, turmeric and saffron for 1 minute.
3. 3Return lamb with its juices, add cinnamon stick, salt, pepper and broth, and bring to a simmer. Cover and cook over low heat for about 2 hours until fork-tender, adding water if needed.
4. 4During the final 20 minutes, place prunes, 1 cup water, honey and ground cinnamon in a small saucepan. Simmer gently for 15 minutes until prunes are plump and the liquid is syrupy.
5. 5Toast almonds in a dry skillet until golden, about 5 minutes, then toast sesame seeds briefly. Uncover the lamb and reduce the sauce for 5–10 minutes if needed.
6. 6Discard the cinnamon stick. Spoon prunes and a little syrup over the lamb, then scatter with almonds, sesame and parsley. Serve with bread prepared separately.
7. 7Refrigerate leftovers in shallow containers within 2 hours for up to 3–4 days and reheat to 165°F (74°C).