Moroccan Tagine of Lamb with Prunes and Honey

Name: Moroccan Tagine of Lamb with Prunes and Honey
Yield: Serves 6 to 8
Cuisine: Morocco
Ingredients: 2 teaspoons ground coriander; 2 to 3 tablespoons sesame seeds, toasted; 2 medium onions, chopped (about 2 cups); 1 pound pitted prunes; 4 pounds boneless lamb shoulder, trimmed well and cut into 1½-inch cubes; 4 tablespoons (or as needed) unsalted butter; Salt and freshly ground pepper; Lamb Stock; ¼ to ⅓ cup honey; ¼ cup (or as needed) mild olive or vegetable oil; 1½ teaspoons cinnamon; 1 teaspoon ground ginger; Pinch of saffron

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

You’ll understand what the term “sweetmeat” means after tasting this North African ragout. It is very rich and needs little in the way of embellishment other than some couscous. Follow this with a simple salad.

Ingredients

1 pound pitted prunes
¼ cup (or as needed) mild olive or vegetable oil
4

Africa
Morocco
Main course
Mediterranean
Gluten-free

Method

Procedure

Cover the prunes with warm water in a small bowl and let soak until needed.

Heat 2 tablespoons oil and 2 tablespoons butter in a heavy sauté pan or skillet over high heat. Add