Lamb Tagine With Prunes And Honey Recipe Easter Recipe Celebrity Chef Recipe

Ingredients

5 lb. boneless American lamb stew meat

6 c. chicken stock (or canned low-sodium chicken broth)

1 large onion

4 tsp. Black pepper

2 clove garlic

2 tsp. ginger

1 tsp. saffron threads

Coarse (kosher) salt, to taste

12 oz. pitted prunes

2 tbsp. honey

1 tbsp. cinnamon

3 tbsp. fresh flat-leaf parsley leaves

1 tsp. orange flower water (optional)

Fresh lemon juice, to taste

3 tbsp. almonds

Preparation

Step 1Place the lamb in a large stockpot along with the chicken stock, onion, pepper, garlic, ginger, saffron, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer the lamb gently, uncovered, for 1 1/2 hours.Step 2Add the prunes, honey, and cinnamon to the tagine and stir. Continue cooking, uncovered, until the lamb is very tender, about 30 minutes more.Step 3When you’re ready to serve, stir in the parsley, orange flower water, and lemon juice and remove the pot from the heat. Taste and adjust the seasonings. Transfer the tagine to a large, shallow serving bowl or platter and garnish with the sliced almonds to serve.

For more recipes from the American Lamb Board, go to: americanlamb.com. Get more lamb recipes from celebrity chefs!