Lamb Tagine with Prunes

A sweet, smooth stew. When prunes cook for a long time, as do half of these, they break down and create a rich if chunky sauce. Reserving some is a nice way to add a different texture back to the dish. You can substitute apricots for the prunes, if you like. You can also add more dried fruit and some chunks of carrots to the mix as well.

Other cuts of meat you can use here: boneless chicken thighs (which will cook more quickly), beef chuck or brisket (which will take a bit longer)</