Moroccan Lamb Tagine with Prunes and Almonds

About this recipe

One of the grandest feast dishes of Moroccan cooking, balancing savoury and sweet in exceptional harmony.

The secret

Cook over very low heat in a clay tagine, and candy the prunes separately with cinnamon, orange blossom water and honey.

Serve it with

Eat with traditional Moroccan bread (matlouh), followed by refreshing Moroccan mint tea.