ingredients
2 Tbsp virgin olive oil
2 large onions, thinly sliced
2 pounds shoulder of lamb, cut into bite pieces
1 stick cinnamon
½ teaspoon turmeric
1 teaspoon pepper
2 cups water
1 to 2 tsp salt
2 cups dry prunes
1 teaspoon powdered cinnamon
3 tablespoons honey
How to make it
In a large pan, cook onions in 2 tablespoons oil for about 3 minutes, stirring from time to time with a wooden spoon.
Add meat, cinnamon stick, turmeric and pepper, stir carefully.
Add water, bring to boil, then cover, lower heat and leave to simmer for at least an hour. Salt.
Wash prunes and add to dish. Leave to cook over a low heat for 30 minutes.
Mix honey and powdered cinnamon together, pour into pan and leave for another 15 minutes. Stir well, but do not cover.
Serve tagine piping hot, over couscous or in a separate serving dish.
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