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1
Put the lamb into a tajine or large pot and add the onions, olive oil, white pepper, ginger, salt, saffron threads, turmeric and cinnamon.
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2
Brown the meat for a few minutes over medium heat.
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3
Add 3 or 4 cups water and the small bouquet of cilantro.
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4
Cover and simmer the meat over medium heat until the meat is very tender, about 1 hour.
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5
If necessary, add a small amount of water during cooking to prevent the meat from scorching.
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6
When the meat has cooked, uncover the pot and continue cooking off the liquid until mostly oils and onions remain with the meat.
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7
Put the prunes in a small pot and add enough water to almost cover, about 2 cups.
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8
Simmer over medium heat.
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9
Add the ground cinnamon, sugar and orange blossom water.
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10
Simmer, partially covered, until the prunes are quite tender and sitting in very thick syrup.
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11
To serve, put the meat on a large serving platter, or if you've cooked in a tajine, use that as the serving dish.
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12
Spoon the prunes and syrup on top of the meat and garnish with the fried almonds and sesame seeds.
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13
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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14
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
