Lamb and Prunes from the Tajine

Ingredients

• 800 g lamb meat (e.g., shoulder)
• 250 g dried prunes
• 6 shallots
• 2 Garlic cloves
• 0.5 tsp ground cinnamon
• 2 tsp black cumin
• 1 tsp turmeric
• 1 tsp fresh grated ginger
• 3 tbsp olive oil
• 1 tbsp butter
• 2 tbsp sesame seeds
• Salt
• freshly ground pepper

Instructions

1. 1.

   Cover the dried prunes with 400 ml lukewarm water and soak for about 2 hours. Then drain them in a sieve, catching the soaking liquid.

2. 2.

   Peel the shallots and garlic. Slice the shallots into rings and the garlic into thin slices.

3. 3.

   Wash the lamb, pat dry and cut into bite‑sized pieces. Heat oil and butter in a tajine and sear the meat on all sides until browned. Add the shallots and garlic for a moment, then stir in cinnamon, black cumin, turmeric and ginger. Deglaze with the soaking liquid from the prunes. Cover the tajine and simmer over gentle heat for about 45 minutes.

4. 4.

   Roast the sesame seeds in a dry pan until golden yellow, separate the prunes, and add them to the tajine with the meat. Simmer for another 15–20 minutes until finished. Add more water if needed. Finally season with salt and pepper and serve.