Lamb with Prunes

Here’s a recipe for Moroccan Lamb with Prunes, a classic dish that combines tender meat with the sweetness of prunes:

Ingredients:

• 1 kg lamb or beef (cut into large pieces)
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 1/2 cup olive oil
• 1/2 cup water
• 1/2 teaspoon saffron (soaked in warm water)
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/2 teaspoon black pepper
• Salt to taste
• 500g dried prunes
• 2 tablespoons sugar
• 1 teaspoon ground cinnamon (extra)
• Orange blossom water (optional)
• Toasted sesame seeds and fried almonds for garnish (optional)

Instructions:

1. Prepare the Lamb:
   • In a large pot over medium heat, heat the olive oil and add the onions and garlic. Sauté until the onions become translucent.
   • Add the lamb pieces and brown them on all sides.
   • Add saffron, turmeric, ginger, cinnamon, black pepper, and salt, stirring well to coat the lamb with the spices.
2. Cooking the Lamb:
   • Add 1/2 cup of water to the pot. Cover and cook the lamb on low heat for 1 to 1.5 hours, or until the meat is tender.
3. Prepare the Prunes:
   • In a small pot, boil the prunes in water for 10 minutes until they soften.
   • Add the sugar and ground cinnamon, and simmer the prunes on low heat until the mixture thickens and the prunes become glossy. You can add a splash of orange blossom water for extra flavor if desired.
4. Serving:
   • Place the cooked lamb on a large serving dish and top it with the caramelized prunes.
   • Garnish with toasted sesame seeds and fried almonds for an added touch of texture.

Tip:

This dish is best enjoyed with traditional Moroccan bread or couscous for an authentic experience.

Enjoy your meal!