3 lbs boneless leg of lamb, trimmed and cut into 1 inch cubes
1 large yellow onion, chopped
1 tsp cinnamon
2 tsp freshly grated ginger
1 tsp turmeric
1 tsp cumin
½ bunch cilantro, chopped
1 tsp salt
½ teaspoon pepper
1½ cups low sodium beef broth
3 tbs honey
1 cup dried apricots
1 cup dried, pitted prunes
1 tbs sesame seeds, for garnish
½ cup walnut halves, for garnish
Method
In a cooking tagine or Dutch oven, heat the olive oil and brown the lamb on all sides. Remove the lamb to a platter.
Saute the onion for about 5 minutes until they begin to soften. Return the meat to the pan and add the cinnamon, ginger, turmeric cumin, cilantro, salt and pepper. Continue cooking for 2 minutes.
Add the beef broth. Lower the heat, cover, and simmer 1 hour 15 minutes.
Stir in the honey, apricots, and prunes and cook for a further 15 minutes.
Remove the lamb ad fruit from the tagine and place on a serving tagine or platter. Spoon the sauce over the meat and fruit.
Garnish with the walnut halves and sesame seeds.
Recipe by Kitchen Conundrum at http://kitchenconundrum.com/2015/01/sharing-morocco-exotic-flavors-kitchen-cookbook-review/