A sweet, smooth stew. When prunes cook for a long time, as do half of these, they break down and create a rich if chunky sauce. Reserving some is a nice way to add a different texture back to the dish. You can substitute apricots for the prunes, if you like.You can also add more dried fruit and some chunks of carrots to the mix as well. Other cuts of meat you can use here: boneless chicken thighs (which will cook more quickly), beef chuck or brisket (which will take a bit longer) Best served with plain Couscous (page 526).

　　

Ingredients

4 servings

　　2 tablespoons butter or extra virgin olive oil

　　2 pounds boneless lamb shoulder, cut into roughly 1 1/2-inch chunks

　　Salt and black pepper to taste

　　1 cup pitted prunes

　　1/2 cup red wine, stock, or water

　　1 large onion, chopped

　　1 tablespoon minced garlic

　　1 teaspoon peeled and minced fresh ginger

　　1 tablespoon honey

　　Pinch of ground allspice

　　Pinch of cayenne, or to taste

　　1/2 teaspoon ground cinnamon

　　1 tablespoon fresh lemon juice, or to taste

　　2 tablespoons lightly toasted sesame seeds (page 596) for garnish

　　Chopped fresh parsley or cilantro leaves for garnish

　　

Step 1

Put the butter in a wide skillet with a lid and place over high heat. When the butter foam subsides, add the lamb, a little at a time. Let sear, undisturbed, for about 2 minutes, then turn and continue to cook until the meat is nicely browned all over, about 10 minutes; sprinkle the meat with salt and pepper as it browns. While the meat is browning, soak the prunes in the liquid. When the meat is browned, transfer it to a plate and turn the heat to medium.

　　

Step 2

Add the onion, garlic, ginger, honey, allspice, cayenne, and cinnamon, along with a little more salt and pepper, and cook, stirring occasionally, until the onion softens, about 10 minutes. Return the lamb to the skillet along with half the prunes and their soaking liquid. Bring to a boil, then reduce the heat so the mixture simmers. Cover and let the mixture simmer for about 45 minutes, stirring once or twice during that period; if at any point the mixture threatens to dry out, add a little water, wine, or stock. (You can prepare the dish to this point and let sit for a few hours or cover and refrigerate for up to a day before reheating and proceeding.)

　　

Step 3

When the lamb is just about tender, add the remaining prunes, re-cover, and continue to cook until they and the lamb are soft, about 15 minutes more. Add the lemon juice, taste and adjust the seasoning, garnish, and serve.

　　

Lamb Tagine with Fresh Fruit

Step 4

Best with quince, if you can get a hold of any: In place of the prunes, use 4 quinces, apples, or not-too-ripe pears, trimmed and cored. Add the fruit all at once; quinces will need up to 45 minutes of cooking time, apples and pears just 30 minutes or so.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.