Tagine barkok, made with or without honey, is one of the most popular fruit tagines of North Africa. It is eaten with bread. Restaurants in Paris accompany it with couscous and bowls of boiled chickpeas and boiled raisins (see page 377).

　　

Ingredients

serves 6

　　2 pounds shoulder of lamb, cubed and trimmed of excess fat, or cut into 6 pieces

　　3 tablespoons vegetable oil

　　3/4 teaspoon ground ginger

　　1/4 teaspoon powdered saffron

　　2 teaspoons ground cinnamon

　　Salt

　　1/2 teaspoon pepper

　　1 large onion, finely chopped or grated

　　2 cloves garlic, chopped

　　12 ounces California pitted prunes, soaked for 1 hour

　　1–3 tablespoons honey (optional)

　　

Optional Garnishes

3 tablespoons lightly toasted sesame seeds

　　1/2–1 cup lightly toasted blanched almonds, left whole or coarsely chopped

　　

Step 1

Put the meat in a pan with the oil, ginger, saffron, half the cinnamon, the salt, pepper, onion, and garlic. Cover with water and simmer gently, covered, for 1 1/2 hours, until the meat is very tender, adding a little water as required to keep the meat covered.

　　

Step 2

Add the prunes and the remaining cinnamon and cook 30 minutes, until the liquid is reduced to a thick, unctuous sauce. Stir in the honey, if using, and cook 10 minutes more.

　　

Step 3

Garnish, if you like, with toasted sesame seeds and almonds.

　　

Variation

Step 4

Put the almonds in with the meat from the start of the cooking; they will come out very soft.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf