This is the best-known fruit tagine outside Morocco. Restaurants in Paris accompany it with couscous seffa made with fine-ground couscous (see page 28) with plenty of butter, one bowl of boiled chickpeas, and another of stewed raisins. The best prunes to use are the moist Californian ones, which are already pitted.

　　

Ingredients

serves 6 to 8

　　3 pounds boned shoulder or neck fillet of lamb

　　4 tablespoons sunflower oil

　　1 large onion, chopped finely or grated

　　2 garlic cloves, chopped

　　1 teaspoon ground ginger

　　1/2 teaspoon saffron threads

　　Salt and plenty of black pepper

　　2 teaspoons ground cinnamon

　　3/4 pound (about 2 cups) prunes (see above)

　　To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

　　

Step 1

Trim any excess fat from the lamb and cut it into 6 or 8 pieces. Put the meat in a pan with 3 tablespoons of the oil, onion, garlic, ginger, saffron, salt, pepper, and 1 teaspoon cinnamon. Cover with water and simmer gently, with the lid on, for 1 1/2 to 2 hours, until the meat is very tender, adding water to keep it covered.

　　

Step 2

Add the prunes and the remaining cinnamon. Stir well, adjust the seasoning, and simmer, uncovered, for 30 minutes more, until the sauce is reduced and thickened.

　　

Step 3

Fry the almonds in the remaining tablespoon of oil until they are lightly colored, and sprinkle these over the meat before serving. If you wish, you can also garnish with lightly toasted sesame seeds.

　　

variation

Step 4

Put the almonds in with the meat from the start of the cooking. They will become soft.

　　

Step 5

Add 1 to 2 tablespoons clear honey at the same time as the prunes.

　　Arabesque