Here’s the traditional Moroccan Tagine of Meat with Prunes recipe:

Ingredients:

• 1 kg (2.2 lbs) of lamb or beef (cut into chunks)
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• Salt to taste
• 1/2 cup almonds (optional), toasted
• 2 tablespoons honey
• 200 g (7 oz) prunes (pitted)
• 1/2 cup water (or more as needed)
• 1 tablespoon butter
• Fresh cilantro or parsley for garnish

Instructions:

1. Prepare the meat:

   • In a large tagine or Dutch oven, heat the olive oil over medium heat.
   • Add the chunks of lamb or beef and brown them on all sides. Remove the meat and set it aside.

2. Sauté the onions and spices:

   • In the same pot, add the chopped onions and sauté until they become soft and translucent.
   • Add the minced garlic and all the spices (cinnamon, ginger, cumin, turmeric, paprika, black pepper, and salt). Stir well to release the aromas of the spices.

3. Cook the meat:

   • Return the browned meat to the pot and mix it with the onion and spice mixture.
   • Add enough water to cover the meat (about 1/2 to 1 cup).
   • Bring to a boil, then reduce the heat, cover, and let it simmer for 1 to 1.5 hours until the meat is tender.

4. Add the prunes and honey:

   • After the meat is tender, add the prunes, honey, and butter to the tagine. Stir to combine.
   • Cover and let it cook for another 15-20 minutes, allowing the prunes to soften and the sauce to thicken.

5. Optional garnish:

   • Toast the almonds in a dry skillet until golden, then sprinkle them on top of the dish for added texture and flavor.
   • Garnish with fresh cilantro or parsley before serving.

6. Serve:

   • Serve the tagine with couscous, Moroccan bread, or rice.

Tips:

• You can add a few saffron strands to enhance the flavor and color of the dish.
• If the sauce is too thick, you can add a bit more water to achieve your desired consistency.
• For extra richness, a splash of orange blossom water can be added towards the end of cooking.

Enjoy your Moroccan tagine with prunes!