Moroccan Tagine with Lamb and Prunes

Instructions

1. 1
   Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
2. 2
   Season lamb chunks with salt and pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
3. 3
   In the same pot, sauté sliced onions until golden, about 5 minutes. Add minced garlic and cook for 1 minute.
4. 4
   Stir in ground ginger, cinnamon, turmeric, and paprika. Cook for 2 minutes until fragrant.
5. 5
   Return lamb to the pot. Add beef stock, honey, and saffron threads. Bring to a simmer.
6. 6
   Cover and reduce heat to low. Simmer for 60 minutes, stirring occasionally.
7. 7
   Add prunes to the pot and continue simmering for 20 minutes until lamb is very tender and prunes are plump.
8. 8
   Taste and adjust seasoning as needed. Serve hot garnished with fresh cilantro.
9. 9
   Traditionally served with couscous, rice, or warm flatbread.