Lamb Tagine Topped With Prune, Egg and Almonds

This works well in a smaller tagine. Serve it with a soft flat bread (pita would work if you are not making it). Use the bread to eat it, no utensils. Look at Moroccan cuisine in Wikipedia if you want to serve an authentic meal. The tagine itself is Berber in origin and this recipe is Moroccan.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 12  ounces lamb, cut in 3/4 inch strips
• 1  onion, finely chopped
• 1⁄2 teaspoon saffron
• 1⁄2 teaspoon ginger, ground
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  teaspoons  coriander, chopped
• 2  garlic cloves, peeled
• 1  tablespoon lemon juice
• 2  slices  crystallized lemons (regular lemon if you have to)
• 1⁄2 teaspoon ras el hanout spice mix, North African Ras El Hanout Spice Mix (or another version)
• 1  teaspoon olive oil
• 1⁄4 teaspoon  clarified butter
• 1⁄2 nutmeg, grated (fresh is always better, if ground about a heavy teaspoon)

• To Decorate at Serving

• 2  eggs
• 8  prunes
• 1  tablespoon  almonds, slivered (or liced)
• 3  tablespoons water
• 2  cinnamon sticks (ground if you don't have sticks)

Directions

1. Mix ingredients and marinade for at least an hour.
2. Place in tagine and cover with the lid and cook 1 hour at 360°F.
3. Hard boil eggs.
4. Place prunes, sugar, cinnamon and water in a pan. Simmer gently until the prunes caramelize.
5. Toast the almonds in the over for about 5 minutes or just until brown.
6. Cut eggs in half or slice and arrange all on top of the tagine before serving.
7. Serve with soft flat bread (pita will work) and no utensils -- use the bread to eat.