1tbspfresh ginger root, peeled and chopped, or 1/2 teaspoon powdered ginger
1tspcoriander seeds, crushed
½ - 1tspcayenne flakes
1lbboned lamb from shoulder, leg or shank, trimmed and cubed
2tbspdark honey or silan (date syrup)
salt and pepper
1small bunch fresh cilantro or parsley leaves
4large, sweet plums, quartered
2tbspblanched, slivered almonds
Heat the oil in the tajine or pan. Fry and stir onions in it until golden.
Add the garlic and spices; heat through one minute.
Add lamb and cook all sides, turning it over in the spices three or four times to coat it well.
Add water to just cover the meat. Bring to a boil.
Reduce heat to a simmer and add the raisins.
Cover and simmer one hour or until the meat is tender.
Stir in honey and season with salt and pepper. Cook a further 10 minutes, uncovered.
Add quartered plums. Cook 15 minutes more.
Stir in most of the cilantro or parsley, reserving some for garnish
Serve with couscous or plain rice.
Substitute ripe peaches or fresh apricots for the plums. You can also use dried fruit, like prunes or dried apricots. If using dried fruit, add them before adding the water.
Use a wide, heavy pan instead of a tajine, or a casserole with a lid. If using a casserole, this dish may be made in the oven at 325°F and cooked for 2 hours.
If a thick sauce is desired, remove the lamb from the tajine or casserole when it’s tender. Reduce the liquid by boiling it down. Replace the lamb and heat through again before serving.
Clay cooking vessels will crack if exposed to sudden temperature changes. If cooking with gas, put a flame diffuser pad between the tajine and the flame. Never set a hot tajine down on a cold surface like a marble counter or an iron table trivet; place a folded towel down first.
Lamb and plum tajine from Unpacked – https://jewishunpacked.com/lamb-and-plum-tajine/