L'Agnello Marocchino: Moroccan Lamb

Name: L'Agnello Marocchino: Moroccan Lamb
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
Cuisine: african
Ingredients: 1 (5 1/2 pound) leg of lamb, boned and cut in cubes; 5 tablespoons olive oil; 1 onion, finely chopped; 1 tablespoon sugar; 1 teaspoon ground cinnamon; 1 teaspoon saffron threads; Salt and freshly ground black pepper; 1 cup vegetable stock; 12 dried prunes, pitted; 2 tablespoons sesame seed

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Level: Intermediate
Total: 1 hr 35 min

Prep: 30 min
Cook: 1 hr 5 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 35 min

Prep: 30 min
Cook: 1 hr 5 min

Yield: 4 servings

Ingredients

1 (5 1/2 pound) leg of lamb, boned and cut in cubes

5 tablespoons olive oil

1 onion, finely chopped

1 tablespoon sugar

1 teaspoon ground cinnamon

1 teaspoon saffron threads

Salt and freshly ground black pepper

1 cup vegetable stock

12 dried prunes, pitted

2 tablespoons sesame seed

Directions

In a heated tagine (or pot with a lid), heat the olive oil and sear the lamb with the onion for 2 minutes. Add the sugar, cinnamon, saffron, and salt and pepper to the lamb. Let cook for another minute, stirring occasionally. Add the vegetable stock, cover, and let cook on low to medium heat for 45 minutes to 1 hour. Turn off the heat, add the prunes, and let rest with the lid on for 5 minutes. Sprinkle with the sesame seeds before serving.