Tagine of Lamb with Prunes and Almonds

Name: Tagine of Lamb with Prunes and Almonds
Yield: serves 6 to 8
Ingredients: 3 pounds boned shoulder or neck fillet of lamb; 4 tablespoons sunflower oil; 1 large onion, chopped finely or grated; 2 garlic cloves, chopped; 1 teaspoon ground ginger; 1/2 teaspoon saffron threads; Salt and plenty of black pepper; 2 teaspoons ground cinnamon; 3/4 pound (about 2 cups) prunes (see above); To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

December 9, 2011

This is the best-known fruit tagine outside Morocco. Restaurants in Paris accompany it with couscous seffa made with fine-ground couscous (see page 28) with plenty of butter, one bowl of boiled chickpeas, and another of stewed raisins. The best prunes to use are the moist Californian ones, which are already pitted.

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