I received this recipe from my friend Flora. I love lamb, probably because I grew up eating it. This dish is actually the only thing I ever order when I go to Cafe Mogador, a Moroccan restaurant in the East Village. In Morocco, tagines are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. Although this recipe has some pricey ingredients, it is definitely worth it because it’s very delicious and it makes enough to get a couple of meals out of it. I recommend that you set aside a couple of hours for this meal because it takes time to cook the flavors down to a stew.
- 2 1/2 lbs lamb shoulder (if the store doesn’t have shoulder, ask your butcher what cut would work best in a stew).
- 2 large yellow or white onions, chopped
- 2 garlic cloves, chopped
- 20 dried pitted prunes
- 4 tbs almond powder
- 1 cup sliced almonds
- 2 tbs olive oil
- 2 tbs honey
- 1/2 tsp saffron
- 1/2 tsp ginger (minced or powdered)
- 1/2 tsp ground cinnamon
- 2 tbs sesame seeds (optional)
- salt and pepper to taste
The spices listed are the general recipe, but you can adjust them to your liking. I added a little more honey, ginger and cinnamon. I added a pinch of the saffron which was about 1/2 teaspoon. Almond powder is hard to find and I had to make my own by grinding almonds which I show below.