Ingredients ½ 1× 2× 3×

• 1.2 kg veal or lamb leg or shanks
• 2 onions, finely chopped
• 3 garlic cloves, crushed
• 1 teaspoon ground ginger and cinnamon
• ½ teaspoon pure saffron dissolved in ¼ cup warm water
• ½ teaspoon turmeric, salt and black pepper
• 250 g prunes
• 2 tablespoons natural honey and 1 cinnamon stick
• 1 tablespoon orange blossom water
• ½ cup blanched, peeled and fried almonds
• 2 tablespoons toasted sesame to garnish

Instructions

1. Mix the garlic, spices, saffron and a little water, rub it into the meat and leave for an hour to absorb the flavours
2. In a tagine or heavy pot cook the meat with the onions and oil over medium heat, stirring gently until the onion softens
3. Add 2 cups of hot water, cover and cook over low heat for an hour and a half until the meat is completely tender
4. In a small pan cover the prunes with water, add the cinnamon stick and simmer for 15 minutes until soft
5. Add the honey, orange blossom water and a ladle of the meat broth to the prunes and let them candy over low heat for 10 minutes
6. Once the meat is done, uncover so the broth reduces to a thick, honey-like sauce
7. Arrange the meat in the tagine, top with the candied prunes and pour over their reduced syrup
8. Garnish with crisp fried almonds and toasted sesame and serve hot