Tagine Barkok

• 2 pounds shoulder of lamb, cubed and trimmed of excess fat, or cut into 6 pieces
• 3 tablespoons vegetable oil
• 3/4 teaspoon ground ginger
• 1/4 teaspoon powdered saffron
• 2 teaspoons ground cinnamon
• Salt
• 1/2 teaspoon pepper
• 1 large onion, finely chopped or grated
• 2 cloves garlic, chopped
• 12 ounces California pitted prunes, soaked for 1 hour
• 13 tablespoons honey (optional)
• 3 tablespoons lightly toasted sesame seeds
• 1/21 cup lightly toasted blanched almonds, left whole or coarsely chopped

1. Put the meat in a pan with the oil, ginger, saffron, half the cinnamon, the salt, pepper, onion, and garlic.
2. Cover with water and simmer gently, covered, for 1 1/2 hours, until the meat is very tender, adding a little water as required to keep the meat covered.
3. Add the prunes and the remaining cinnamon and cook 30 minutes, until the liquid is reduced to a thick, unctuous sauce.
4. Stir in the honey, if using, and cook 10 minutes more.
5. Garnish, if you like, with toasted sesame seeds and almonds.
6. Put the almonds in with the meat from the start of the cooking; they will come out very soft.

lamb, vegetable oil, ground ginger, powdered saffron, ground cinnamon, salt, pepper, onion, garlic, california, honey, sesame seeds, blanched almonds

Taken from www.epicurious.com/recipes/food/views/tagine-barkok-373410 (may not work)