Tagine of Lamb with Prunes

I made half the portion of this sweet, delicious Tagine of Lamb with Prunes recipe is from Cooking at the Kasbah cookbook. It was a little unusal for our taste becuase I usually cook meat as a spicy dish and not sweet.

2 tbsp olive oil

1 tsp ground turmeric

1 tsp ground ginger

2 lbs lamb 2" chunks

2 onions

1 cup chicken broth

8 threads Spanish saffron, toasted and crushed

15 fresh cilantro sprigs tied with a cotton string

1 cup pitted prunes

2 tbsp honey

1 tsp ground cinnamon

1/2 tsp pepper

salt to taste

1 tbsp sesame seeds toasted

crusty bread to serve

Heat the oil over medium high heat and saute the lamb with the turmeric and ginger, when the meat is well coated and lightly browned after about 2 to 3 minutes, add 1 finely diced onion. Then add the broth, saffron and cilantro. Cover and cook in medium low heat for about 1 to 1 1/2 hours until the meat is fork tender.

Discard the cilantro, and remove the meat from the gravy and keep it in a preheated 200F oven until it is ready to be served. Bring the sauce to a simmer and add the other finely sliced onion, prunes, honey, cinnamon, pepper and salt. Cook until the mixture thickens for about 6 to 8 minutes then spoon the prune sauce over the meat and sprinkle with sesame seeds before serving with warm bread.

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