Moroccan Lamb Tagine
|2||cups||whole prunes, pitted|
|1||tbsp||sesame seeds, toasted|
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.