Sweet lamb tagine

Ingredients

3 white onions   

2 tbsp sweet paprika 

1 tsp saffron threads

1 tbsp finely chopped ginger

3 bay leaves  

salt and freshly ground black pepper, to taste 

125 ml ( ½ cup/4 fl oz) olive oil

8 lamb forequarter (or neck chops), halved             

500 ml (2 cups/ 16 fl oz) water            

Juice of 2 oranges

125 ml (½ cup/4 fl oz) honey

1 tbsp ground cinnamon

8 prunes, pitted

Salt and freshly ground black pepper, to taste    

75 g  (½ cup/2¼ oz) roasted blanched almonds         

toasted sesame seeds, to garnish

2 hard-boiled eggs, quartered

Marinating time: 4 hours (or overnight if possible)

Instructions

Chop one of the onions, and cut the remaining two into rings.

In a bowl, combine the chopped onion, paprika, saffron, ginger, bay leaves, salt and pepper, and olive oil. Add the lamb and toss to coat. place in the fridge for 4 hours to marinate (or overnight, if possible).

Heat oil in a heavy-based pan over medium heat. Add the lamb and cook for 10 minutes or until brown. Add water and bring to the boil. 

Reduce heat to low and simmer for 20 minutes. Add the onions cut into rings, orange juice, honey and cinnamon. Simmer a further 15 minutes.

Remove from heat for 15 minutes, and transfer the meat to a tagine. 

Pour the sweet onion sauce from the pot over the top. Garnish with prunes, almonds, sesame seeds and boiled eggs.

Serve immediately with rice or couscous.