Moroccan Meat and Prune Tagine (Tagine lham bel barkouk)

Ingredients

• 1 tspground ginger
• 1 large pinchsaffron threads
• 1 tspground cinnamon
• 1.5 tspsalt
• 3 tbspextra virgin olive oil
• 1 tspground turmeric
• 0.5 tspblack pepper
• 800 gbeef or lamb shoulder (cut into chunks)
• 1 largeyellow onion (grated)
• 3 wholegarlic cloves (minced)
• 1 wholecinnamon stick
• 250 gdried pitted prunes
• 2 tbsphoney or sugar
• 50 gblanched almonds (toasted)
• 1 tbspsesame seeds (toasted)

Instructions

1. 1

   In a large heavy-bottomed pot or tagine, combine the meat, grated onion, minced garlic, ginger, turmeric, cinnamon stick, black pepper, saffron threads, salt, and olive oil. Brown the meat slightly over medium heat for about 10 minutes.

2. 2

   Add enough water to cover the meat about halfway. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the meat is extremely tender and the sauce has reduced.

3. 3

   While the meat is finishing its cooking, prepare the prunes. Place the dried prunes in a small saucepan, cover them with water, and simmer over medium heat for about 15 minutes until they are plump and tender.

4. 4

   Ladle about half a cup of the savory meat sauce into the saucepan with the prunes. Add the honey (or sugar) and ground cinnamon. Simmer uncovered for 10 minutes until the liquid reduces to a thick, caramelized syrup.

5. 5

   To serve, arrange the tender meat in the center of a serving platter and pour the savory sauce over it. Top the meat with the sweet, caramelized prunes and their syrup.

6. 6

   Garnish generously with toasted blanched almonds and a sprinkle of toasted sesame seeds. Serve hot with crusty Moroccan bread.