Lamb Tagine with Prunes

Ingredients

• •2 lbs lamb shoulder, cut into 1.5-inch chunks
• •2 medium onions, sliced
• •1 cup pitted prunes
• •2 tbsp olive oil
• •1 tsp ground ginger
• •1 tsp ground cumin
• •1/2 tsp ground cinnamon
• •1/4 tsp cayenne pepper
• •1 cup beef broth
• •1/4 cup fresh cilantro, chopped
• •to taste salt and pepper

Directions

1. 1Heat olive oil in a large tagine or heavy pot over medium-high heat. Season lamb with salt and pepper, then brown in batches for 3-4 minutes per side; remove and set aside.
2. 2In the same pot, sauté sliced onions until softened, about 5 minutes.
3. 3Stir in ginger, cumin, cinnamon, and cayenne pepper; cook for 1 minute until fragrant.
4. 4Return lamb to the pot and add beef broth and prunes. Bring to a simmer, then reduce heat to low.
5. 5Cover and simmer gently for 60-75 minutes, stirring occasionally, until lamb is tender and sauce thickens.
6. 6Taste and adjust seasonings with salt and pepper. Stir in fresh cilantro just before serving.
7. 7Serve hot in shallow bowls with couscous or crusty bread to soak up the aromatic sauce.

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