Lamb Tagine With Prunes Or Figs

• 1 large onion, finely chopped
• 2 cloves garlic, chopped
• 4 tbl oil
• 2 lb boned lamb shoulder
• salt and pepper
• 1/2-1 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp saffron powder
• 1 lb pitted prunes or dried figs
• 2 tsp cinnamon
• 1-3 tbl honey
• 1 tbl sesame seeds
• 1/2 cup blanched almonds or chopped walnuts

1. saute onion and garlic in oil until soft
2. add meat, brown, salt and pepper to taste, saffton,ginger and nutmeg
3. cover with water, simmer until very tender, about 1 1/2 hours
4. add more water if necessary
5. add the prunes or figs, cinnamon, honey and more black pepper
6. \immer about 20 minutes longer
7. toast sesame seeds and nuts very lightly in a dry pan
8. sprinkle on lamb before serving

onion, garlic, oil, lamb shoulder, salt, ginger, nutmeg, saffron powder, prunes, cinnamon, honey, sesame seeds, blanched almonds

Taken from www.epicurious.com/recipes/member/views/lamb-tagine-with-prunes-or-figs-50123265 (may not work)