Name: Lamb Tagine with Prunes and Cinnamon
Yield: Makes 6 servings
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

Lamb Tagine with Prunes and CinnamonRomulo Yanes

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

Cooks' note:

Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.

Recipe notes

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