Lamb Tagine with Almonds and Prunes

By contessawannabe

Ingredients

• 8 meaty lamb shanks (about
• 8 pounds)
• 2 tablespoons olive oil
• 4 medium onions
• 4 teaspoons minced garlic
• 4 teaspoons minced fresh ginger
• Pinch saffron
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 tablespoons chopped fresh parsley
• 3/4 cup chopped fresh cilantro
• 36 pitted prunes (1 8-ounce box)
• 1 teaspoon olive oil
• 2 tablespoons sugar
• 3 cinnamon sticks
• 1/2 cup toasted sliced almonds, for
• garnish
• 3 to 4 cups couscous (prepared
• according to package directions)

Details

Servings 8

Preparation

Step 1

1. Brown lamb shanks in 2 large Dutch ovens, in batches. Set aside.
2. Over medium heat, heat 1 tablespoon oil in each Dutch oven. Add half the onions and garlic to each
pot. Cook, stirring frequently until onions are soft, about 5 minutes.
3. Divide meat, ginger and saffron between the two pots. Add cold water to each pot to almost cover the meat, and let spices blend. Add the salt, pepper, parsley and 2 tablespoons of the cilantro; cook for 10 minutes, letting them come to a boil.
4. Reduce heat, cover, and simmer for 1 hour 15 minutes, or until meat is tender. Remove meat, and set aside. Cover to keep warm. Let sauce simmer uncovered about 15 minutes, until thickened slightly.
5. Meanwhile, make prune mixture. Place oil, sugar and cinnamon in a 2-quart saucepan. Cook over medium heat until sugar begins to caramelize, about 3 minutes. Add prunes and 1 cup water. (It will spatter.) Bring to a simmer. Reduce heat; cook 5 minutes, or until prunes are softened. Set aside.
6. To serve, ladle the sauce over the lamb, and garnish with the prunes, sliced almonds and remaining cilantro. Serve with couscous.