Recipe Instructions:
Ingredients:
• 1 lb lamb stew meat, cut into chunks
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• Salt and pepper, to taste
• 1 cup prunes, pitted
• 1 cup beef or lamb broth
• 2 tablespoons olive oil
• Fresh cilantro or parsley, chopped (for garnish, optional)
Instructions:
o In a large pot or Dutch oven, heat olive oil over medium-high heat.
o Add the chopped onion and cook until softened, about 5 minutes.
o Add the minced garlic and cook for another minute until fragrant.
o Add the lamb stew meat to the pot, season with salt and pepper, and brown on all sides, about 5-7 minutes.
o Stir in the ground cumin, coriander, cinnamon, ginger, and turmeric. Cook for 1-2 minutes until fragrant.
o Add the pitted prunes and beef or lamb broth. Bring to a boil.
o Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together. Stir occasionally.
o Taste and adjust seasoning if needed.
o Serve the lamb tagine with prunes over couscous or rice.
o Garnish with chopped fresh cilantro or parsley if desired.
