Lamb Tagine with Prunes and Honey

• 3 to 4 tablespoons olive oil
• 4 pounds lamb shoulder, cut into 1 ½- to 2-inch cubes
• 3

Called lham lhalou in Algeria, this dish is often served on the second night of Rosh Hashanah, when a sweet new year is celebrated with sweet food. It is not served on the first night, as prunes are black and no black food is permitted then. Simy Danan adds a mixture of dried fruits such as apricots, pears, and raisins. You could serve this on the first night by just omitting prunes and