Lamb Tagine Topped With Prune, Egg And Almonds

• 12 ounces lamb, cut in 3/4 inch strips
• 1 onion, finely chopped
• 1/2 teaspoon saffron
• 1/2 teaspoon ginger, ground
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons coriander, chopped
• 2 garlic cloves, peeled
• 1 tablespoon lemon juice
• 2 slices crystallized lemons (regular lemon if you have to)
• 1/2 teaspoon ras el hanout spice mix, North African Ras El Hanout Spice Mix (or another version)
• 1 teaspoon olive oil
• 1/4 teaspoon clarified butter
• 1/2 nutmeg, grated (fresh is always better, if ground about a heavy teaspoon)
• To Decorate at Serving
• 2 eggs
• 8 prunes
• 1 tablespoon almonds, slivered (or liced)
• 3 tablespoons water
• 2 cinnamon sticks (ground if you don't have sticks)

1. Mix ingredients and marinade for at least an hour.
2. Place in tagine and cover with the lid and cook 1 hour at 360u0b0F.
3. Hard boil eggs.
4. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.
5. Toast the almonds in the over for about 5 minutes or just until brown.
6. Cut eggs in half or slice and arrange all on top of the tagine before serving.
7. Serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.

lamb, onion, saffron, ginger, salt, pepper, coriander, garlic, lemon juice, lemons, hanout spice mix, olive oil, butter, nutmeg, eggs, prunes, almonds, water, cinnamon

Taken from www.food.com/recipe/lamb-tagine-topped-with-prune-egg-and-almonds-478193 (may not work)