Instructions:
Marinate the Lamb:
In a large bowl, mix the lamb with the chopped onions, garlic, ginger, cinnamon, cumin, coriander, turmeric, black pepper, saffron (if using), and a pinch of salt. Let it marinate for at least 30 minutes (or overnight for deeper flavor).
Brown the Lamb:
Heat the olive oil and ghee (if using) in a tagine or heavy-bottomed pot over medium heat.
Add the lamb (in batches if needed) and brown on all sides. Remove and set aside.
Cook the Onions & Spices:
In the same pot, add the onions and cook until soft and golden (about 5-7 minutes).
Return the lamb to the pot and stir in the stock. Bring to a gentle simmer.
Slow Cook:
Cover and cook on low heat for 1.5-2 hours, stirring occasionally, until the lamb is very tender. (If using a tagine, keep heat very low to prevent cracking.)
Add Prunes & Honey:
Once the lamb is tender, add the prunes, honey, and cinnamon stick. Simmer uncovered for another 15-20 minutes until the sauce thickens slightly and the prunes are plump.
Garnish & Serve:
Adjust salt and sweetness to taste.
Sprinkle with toasted sesame seeds and fresh cilantro or parsley.
Serve hot with couscous, crusty bread, or Moroccan flatbread.
Tips:
For extra depth, add a handful of toasted almonds before serving.
If the sauce is too thin, reduce it further or thicken with a little cornstarch slurry.
Traditional tagines use a clay pot, but a Dutch oven works well too.
Enjoy this rich, fragrant dish—perfect for special occasions or cozy dinners!
