Prep Time: 30 minutes
Serves: 6


Moroccan Lamb Tagine

6 lamb shanks
2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
1 tsp salt
1 tbsp cinnamon
1 tsp ginger
1 pinch saffron
2 cups whole prunes, pitted
3 tbsp almonds, sliced
1 tbsp sesame seeds, toasted
5 tbsp sugar

Heat oil in heavy large pot or casserole over medium-high heat. Brown shanks until brown on all sides. Add onions and sauté until transparent, about 10 minutes. Next, add the garlic, 2 tablespoons of sugar, ginger and saffron. Mix it well and cover with water. Let it simmer for about 1-1/2 hours. Just before the meat is finished, cook the prunes for 15 minutes with a cup of the broth from the lamb, cinnamon and the remaining sugar.

Quickly sauté the almonds in a bit of oil until they start to colour, and drain. Add the prunes, seeds and almonds to the lamb. Mix well.