Lamb Tagine with Prunes

Ingredients(for 1 generous bowl (approx. 350g per serving))

• 300g Lamb shoulder (cut into cubes)
• 8 pieces Prunes (pitted and whole)
• 1 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1 tablespoon Olive oil (extra virgin)
• 1 teaspoon Ground ginger (freshly ground preferred)
• 1/2 teaspoon Ground cinnamon (authentic Moroccan spice)
• 1/2 teaspoon Ground black pepper
• a pinch Saffron threads (optional, for color and flavor) - optional
• 10 pieces Raw almonds (toasted and chopped)
• 1 teaspoon Sesame seeds (toasted)
• 2 tablespoons Fresh coriander (chopped)
• 1 cup Low-sodium vegetable broth

Instructions

1. 1

   Heat olive oil in a heavy-bottomed pot or traditional tagine over medium heat. Add the chopped onion and garlic, sauté until soft and lightly golden.

   5 minutes

   Stir frequently to prevent burning and develop flavor.

2. 2

   Add the lamb cubes and brown them on all sides, allowing the meat to develop a rich crust.

   5 minutes

   Do not overcrowd the pan; brown in batches if needed.

3. 3

   Sprinkle in the ginger, cinnamon, black pepper, and saffron (if using). Stir well to coat the lamb and onion mixture with spices.

   2 minutes

   Blooming spices in oil enhances their aroma and taste.

4. 4

   Pour in the vegetable broth, cover, and simmer for 10 minutes until the lamb becomes tender.

   10 minutes

   Keep the heat low to avoid drying out the meat.