Delicious Moroccan Lamb Tagine With Prunes Recipe!

If I had to pick my favorite Moroccan dish this would be it: Lamb Tagine With Prunes.

An delicious combination of savory lamb and sweet prunes perfumed with orange blossom water.

Want to learn how to make tagine? Start here!

 For The Lamb:
2 lbs Boneless lamb shoulder or leg, cubed
3T Sunflower oil
1 Large onion, finely chopped
2 Garlic cloves, grated
2 Cinnamon sticks
1.5t Ginger
1/2t Turmeric
1/2t Black pepper
1.2t Ras el Hanout (optional)
Springs of Parsley & Cilantro, tied into a bouquet
A pinch of saffron combined with 1/4c hot water
Salt

For The Prunes:
1.5c prunes, soaked in hot water for 30 mins and drained
1/2c cooking liquid from the tagine
1.5T unsalted butter
1.5t ground cinnamon
3T honey
1t orange blossom water (optional)

For Garnish:
3/4c fried or Toasted Blanched Almonds
Toasted Sesame Seeds
Hard Boiled Egg (optional)

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