Tagine Barkok

Name: Tagine Barkok
Yield: serves 6
Ingredients: 2 pounds shoulder of lamb, cubed and trimmed of excess fat, or cut into 6 pieces; 3 tablespoons vegetable oil; 3/4 teaspoon ground ginger; 1/4 teaspoon powdered saffron; 2 teaspoons ground cinnamon; Salt; 1/2 teaspoon pepper; 1 large onion, finely chopped or grated; 2 cloves garlic, chopped; 12 ounces California pitted prunes, soaked for 1 hour; 1–3 tablespoons honey (optional); 3 tablespoons lightly toasted sesame seeds; 1/2–1 cup lightly toasted blanched almonds, left whole or coarsely chopped

December 9, 2011

Tagine barkok, made with or without honey, is one of the most popular fruit tagines of North Africa. It is eaten with bread. Restaurants in Paris accompany it with couscous and bowls of boiled chickpeas and boiled raisins (see page 377).

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