Lamb Tajine aux Pruneaux

Ingredients

• 🫙Honey2 tbsp
  
• 🧂Saltto taste
  
• 🧅Onion2, halved and sliced
  
• 🧄Garlic4 cloves, crushed
  
• 🫙Olive Oil2 tbsp
  
• 🌶️Bay Leaf2
  
• 🍖Lamb500 g, cubed
  
• 🫙Stock or Broth500 ml
  
• 🍑Prunes150 g
  
• 🌶️Ras el Hanout1 tsp
  
• 🫙Sesame Seeds2 tbsp
  

Optional extras

• 🌿Fresh Cilantrohandful, to finish
  

Instructions

1. 1

   Brown the lamb deeply in the Olive Oil in a heavy pot — patience here pays off later.

2. 2

   Remove it, then let the onion and garlic soften in the drippings with the ras el hanout.

3. 3

   Return the lamb, add the stock and bay leaves, and bring to the gentlest simmer.

4. 4

   Cover and braise low and slow until the lamb yields to a spoon, about 45 minutes.

5. 5

   Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.