Moroccan Lamb tajine with prunes
2 lbs lamb, cut into bite-sized pieces
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 cup beef broth
1/2 cup pitted prunes
1/4 cup chopped fresh cilantro
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
Add the lamb to the pot and cook until it is browned on all sides.
Stir in the cumin, paprika, cinnamon, ginger, turmeric, and black pepper. Add the beef broth and bring the mixture to a boil.
Reduce the heat to low and simmer, covered, for 1 1/2 hours, or until the lamb is tender.
Stir in the prunes and continue to simmer, uncovered, for an additional 15 minutes.
Garnish with fresh cilantro and serve hot over rice or couscous.
I hope you enjoy this recipe! Let me know if you have any questions or need more information.