Lamb tajine with prunes

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Ingredients

Serves 4 to 6:

• 3.3 lb (1.5 kg) boned lamb shoulder
• 1 lb 2 oz (500 g) prunes
• 1 3/4 cup (40 cl) hot black tea
• 2 large white onions
• 3 cloves garlic
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp grated ginger
• 3 tbsp acacia honey
• ½ tbsp ground coriander seeds
• 1 pinch saffron
• 2/3 cup (100 g) peeled almonds
• Extra virgin olive oil
• ½ bunch fresh coriander
• Salt, pepper

Preparation

• Soak prunes in tea hot for ½ hr
• Peel onions and chop coarsely
• Peel garlic cloves and chop finely
• Cut meat into large pieces and rub with a little fine grain salt
• Stem and chop coriander
• Heat a stream of olive oil in a casserole or a tajine over high heat
• Brown pieces of meat for 6 to 8 min, until golden brown. Turn often to brown uniformly.
• Remove meat and set aside
• Add onions to casserole dish for 3-4 min to brown slightly
• Put meat back in casserole, on top of onions
• Add all the spices, chopped garlic and honey
• Cover meat with water and mix all ingredients well
• Cover and cook over low heat for 75 min
• Drain prunes well and add to casserole dish
• Cook covered for another 25 min
• Roast almonds until brown in olive oil over high heat
• Add almonds and chopped coriander to casserole dish
• Correct seasoning with salt and pepper, to taste
• Uncover and cook another 5 minutes
• Serve with wheat semolina or possibly rice.