Lamb Tagine with Prunes and Cinnamon
Ingredients
2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces 1 medium red onion, halved and thinly sliced 3 tablespoons plus 1/4 cup olive oil, divided 3 (3-inch) cinnamon sticks 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon turmeric 1 pinch saffron threads 1 tablespoon white wine or water About 2 1/2 cups water 1/2 lb prunes (about 2 cups) 3 tablespoons mild honey 1 tablespoon sesame seeds 1/2 cup whole blanched almonds
Description
This Well-balanced Stew Is Intense Yet Mellow. The Prunes Soak Up The Fragrant Spices, And Long, Slow Cooking Turns The Lamb Fork-tender.
Epicurious
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