Lamb Tagine

1. 1

   Season lamb with salt and pepper.

2. 2

   Working in batches, add to pot and saute until brown on all sides, about 3 minutes per batch.

3. 3

   Using slotted spoon transfer lamb to a bowl.

4. 4

   Add onion to pot; saute 2 minutes.

5. 5

   Return lamb, stir in water, saffron, cinnamon stick and 1/4 cup oil.

6. 6

   Bring to a boil.

7. 7

   Reduce heat , cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.

8. 8

   Using a slotted spoon, transfer lamb to bowl.

9. 9

   Discard cinnamon stick.

10. 10

    Add pitted prunes and summer 10 minutes.

11. 11

    Stir in honey and ground cinnamon.

12. 12

    Increase heat and boil mixture until it resembles a thick syrup, about 15 minutes.

13. 13

    Return lamb to pot and season with salt and pepper.

* Per serving · 4 servings · Values may vary.