lamb tagine

• 2 tablespoons olive oil
• 1 teaspoon turmeric
• 1 teaspoon ground ginger
• 2 lbs lamb, cut in cubes
• 2 onions, 1 diced,1 sliced
• 1 pinch saffron
• 15 sprigs cilantro, tied
• 1 cup chicken broth
• 1 cup pitted prune
• 12 cup dried apricot
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 12 teaspoon red pepper
• salt and pepper
• 1 tablespoon toasted sesame seeds

1. in a dutch oven heat oil and saute tumeric, ginger and lamb until browned.
2. add diced onion, broth, saffron, cilantro, cover and simmer for 1 1/2 hours preheat oven to 200.
3. transfer meat with a slotted spoon to an ovenproof dish, keep warm in oven.
4. add prunes, apricots, sliced onions, honey, cinnamon and pepper to dutch oven, cook until thickened, about 8-10 minutes spoon sauce over lamb, garnish with sesame seeds.

olive oil, turmeric, ground ginger, lamb, onions, saffron, cilantro, chicken broth, apricot, honey, cinnamon, red pepper, salt, sesame seeds

Taken from www.food.com/recipe/lamb-tagine-55311 (may not work)