How Do You Make Lamb & Prune Tagine?
Moroccan cuisine is one of the most colorful, flavorful and unique out there. This traditional tagine dish combines a beautifully balanced mix of salt and sweet. Enjoy this dish with some baguette, cousous or rice. Combine the ginger, pepper, cinnamon, turmeric, cayenne, coriander, cardamom, nutmeg, cloves and water and mix well with the meat marinating (preferably overnight). In a large cooking pot, melt the butter (may use ghee or mix it in with some olive oil for flavor) and fry the onions until they become translucent and emit a pleasant aroma. Add the meat to the onions and fry on all sides until lightly browned. Add the chicken or beef stock over the lamb (until just covered because you want to keep the sauce somewhat thick) and bring to a boil and then to a medium simmer. Let the meat cook for 1 and a half hours until the meat is somewhat tender . Finally, add the prunes (or may replace with another fruit such as apricots), almonds, honey (this helps thicken the sauce), and carr
