Moroccan Lamb Tagine with Prunes & Almonds

Ingredients:

4 lbs lamb cubes or lamb stew meat, fat removed
2 lbs onion, chopped

½ cup plus 2 Tbsp olive oil

2 Tbsp honey

1 tsp cinnamon

2 Tbsp sugar
 

3 ½ cups water

2 lbs dried prunes, soaked in water 1 hour

1 cup blanched almonds

To prepare:

Caramelize onions in ½ cup oil, over low heat, stirring occasionally until they are tender and very dark (about 1 hour).
Combine with the honey, cinnamon, and sugar and set aside.
Using the additional 2 Tbsp of oil, sauté the lamb until golden.
Then add ½ cup water, cover, and simmer over a very low flame for 1½ hours.
Stir occasionally, until the meat is very tender, each time adding more water as needed (as much as 3 additional cups).
Add the onion mixture and drained, soaked prunes to the meat.
Simmer, covered, 20 minutes more.
Toast the almonds just before serving and sprinkle them over the meat.
Serve with rice.

Provides 6-8 servings