Tagine with Prunes and Honey

• 4 ½ lb mutton
• 2 lb 4 oz prunes
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Boil the meat, covered in water, in the taoua with the ginger, saffron, salt, oil, coriander and cinnamon and onion. When the meat is well cooked and the liquor reduced to a thick sauce, take out the coriander and cinnamon stick, add the prunes, simmer for a quarter of an hour and then pour in the honey. Cook for another fifteen minutes on a slow fire. Add the orange flower water and bri