Dairy-Free Tunisian Tagine with Lamb and Prunes

Instructions

1. 1Cut the about 910 g of Lamb Shoulder into 5.08 cm pieces. Season the lamb with salt and pepper.
2. 2Heat the 3 tablespoons of Olive Oil in a tagine or Dutch oven over medium heat, which is 175°C.
3. 3Add the seasoned lamb to the hot tagine and brown it on all sides for about 5-7 minutes per batch. Remove the browned lamb from the pot and set it aside on a plate.
4. 4Add the 2 medium Onions, chopped, to the pot and cook, stirring occasionally, until they are softened, about 8-10 minutes. Add the 4 cloves of Garlic, minced, and the 2.54 cm of Ginger, grated, and cook until fragrant, about 1 minute.
5. 5Stir in the 1 large Cinnamon Stick, 1 teaspoon of Turmeric, and the 1/4 teaspoon of Saffron Threads. Cook for 1 minute, stirring constantly, until the spices are fragrant.
6. 6Return the browned lamb to the pot. Pour in the 2 cups of Vegetable Broth and bring the liquid to a gentle simmer. Cover the tagine with its lid.
7. 7Cook in a preheated oven at about 165°C (160°C) for 2 hours, or until the lamb is very tender. Check the lamb by piercing it with a fork; it should pull apart easily.
8. 8Stir in the 1 cup of Prunes. Cover the tagine again and continue to cook for another 30 minutes, allowing the prunes to soften and their sweetness to meld with the sauce.
9. 9Remove the cinnamon stick. Garnish the tagine with the 1/4 cup of Almonds and the 1/4 cup of Cilantro. Serve hot.

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