Lamb Tagine with Prunes and Almonds

Ingredients

• 2 1/2 lbs lamb shoulder, cut into chunks
• 2 onions, grated
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp turmeric
• 3 tbsp olive oil
• 2 1/2 cups water or lamb stock
• 1 1/2 cups pitted prunes
• 1/2 cup blanched almonds, toasted
• 2 tbsp honey
• 1 tbsp sesame seeds, toasted, for garnish

Instructions

1. 1Heat olive oil in a heavy pot and brown the lamb chunks on all sides.
2. 2Add onions, garlic, ginger, cinnamon, turmeric, salt, and pepper; stir to coat.
3. 3Pour in water, bring to a simmer, cover, and cook 1 1/2 hours until lamb is tender.
4. 4Stir in prunes and honey and simmer uncovered 15 minutes to thicken the sauce.
5. 5Toast almonds in a dry skillet until golden.
6. 6Spoon lamb and sauce onto a serving platter and scatter with almonds and sesame seeds.

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