Moroccan Lamb Tajine with Dried Prunes

Place the tea bag in enough hot water to submerge the prunes. Immerse the prunes in the hot tea, the almonds in additional hot water (skip this step if using sliced almonds), and put the eggs in cold water to boil. When boiled, close the lid and set aside (leave on the stove).

Heat a pressure cooker or a heavy pot or skillet. When hot, add the olive oil, onions, and lamb and cook until browned, about 5 minutes. Add the garlic, cinnamon, ginger, oregano, turmeric or saffron, and water or stock. Bring to boil, cover, then let it simmer for about 45 minutes on low heat.

Meanwhile, take the prunes out the tea water and set aside. Peel the almonds (if using whole), dry, then roast the almonds on low heat on the stove or oven for few minutes until slightly brown. Cut the eggs in quarters.

After 45 minutes, open the lamb pot or pressure cooker lid and add the honey and the prunes then cook until sauce is thickened. Stir. Serve the lamb and garnish with almond, eggs, and sesame seeds.

This meal can be served with couscous or bread. Enjoy!