This flavorful recipe is a great way to use stew meat, or cut pieces of shoulder roasts or steaks

We use a Moroccan Tagine to make this recipe (pictured left), but a cast iron pot or pan with lid or a dutch oven would both work fine.

Stir in:

finely chopped fresh ginger or about 1 TBSP ginger powder

a pinch of saffron threads

2 cinnamon sticks

1-2 tsp crushed coriander seeds or ground coriander

Toss in, stir until coated with the onion mixture, and sauté for 1-2 minutes:

1 lb boned, trimmed, and cubed lamb

Add enough water to just cover the meat and bring to a boil, then cover and simmer for 1 hour. Meanwhile, soak in water for 1 hour and then drain:

about 12 pitted prunes

about 6 dried apricots

When the meat is tender, stir in the soaked and drained prunes and apricots and:

1 tsp orange zest or piece of orange peel

Cover again and simmer for 15-20 more minutes. Then stir in:

1-2 TBSP honey

Salt and pepper to taste

Cover again and simmer for 10 more minutes. Add more liquid if it is dry, you want a syrupy sauce, not dry meat. 

Optional, stir in some chopped cilantro and serve with cilantro on top. 

We like to eat it over couscous. It would also be good with bread.