Lamb Tagine with California Prunes
g/2lb lamb stewing meat
leg or shoulder, trimmed and diced
salt and freshly ground black pepper
small pinch saffron threads
large coriander bouquet
pitted california prunes
Heat oil in a large dutch oven over medium-high heat, then add the garlic and lamb cubes.
Brown the lamb cubes on all sides. Season with salt and pepper then add the spices, stirring to coat the meat.
Add the broth and coriander then bring to a boil.
Cover with a lid and reduce to medium-low heat. Allow to simmer gently for 2 hours or unil the meat is fork tender.
Gently stir in the prunes and honey then simmer for a further 20 minutes.
Sprinkle with almonds and serve.
Recipe courtesy of https://www.frugalmomeh.com