Lamb Tagine

• 12 cup oil
• 3 lbs lamb stew meat, cut into 1/2-inch pieces
• 2 cups chopped onions
• 1 12 cups water
• 14 teaspoon saffron thread
• 1 cinnamon stick
• 34 lb pitted prune
• 3 tablespoons honey
• 2 14 teaspoons ground cinnamon

1. Season lamb with salt and pepper.
2. Working in batches, add to pot and saute until brown on all sides, about 3 minutes per batch.
3. Using slotted spoon transfer lamb to a bowl.
4. Add onion to pot; saute 2 minutes.
5. Return lamb, stir in water, saffron, cinnamon stick and 1/4 cup oil.
6. Bring to a boil.
7. Reduce heat , cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours.
8. Using a slotted spoon, transfer lamb to bowl.
9. Discard cinnamon stick.
10. Add pitted prunes and summer 10 minutes.
11. Stir in honey and ground cinnamon.
12. Increase heat and boil mixture until it resembles a thick syrup, about 15 minutes.
13. Return lamb to pot and season with salt and pepper.

oil, lamb stew meat, onions, water, saffron thread, cinnamon, honey, ground cinnamon

Taken from www.food.com/recipe/lamb-tagine-232176 (may not work)