Lamb Tagine Topped With Prune, Egg And Almonds

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 12 ounces lamb, cut in 3/4 inch strips
• 1 onion, finely chopped
• 1/2 teaspoon saffron
• 1/2 teaspoon ginger, ground
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons coriander, chopped
• 2 garlic cloves, peeled
• 1 tablespoon lemon juice
• 2 slices crystallized lemons (regular lemon if you have to)
• 1/2 teaspoon ras el hanout spice mix, north african ras el hanout spice mix (or another version)
• 1 teaspoon olive oil
• 1/4 teaspoon clarified butter
• 1/2 nutmeg, grated (fresh is always better, if ground about a heavy teaspoon)
• 2 eggs
• 8 prunes
• 1 tablespoon almonds, slivered (or liced)
• 3 tablespoons water
• 2 cinnamon sticks (ground if you don't have sticks)

Recipe

• 1 mix ingredients and marinade for at least an hour.
• 2 place in tagine and cover with the lid and cook 1 hour at 360°f.
• 3 hard boil eggs.
• 4 place prunes, sugar, cinnamon and water in a pan. simmer gently until the prunes caramelize.
• 5 toast the almonds in the over for about 5 minutes or just until brown.
• 6 cut eggs in half or slice and arrange all on top of the tagine before serving.
• 7 serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.