Lamb And Prune Tagine - cooking recipe

Ingredients

1 kg diced lamb, trimmed of most of its fat
1 large onion, peeled and sliced
1 teaspoon freshly ground white pepper
1 teaspoon cumin
1 teaspoon ginger
1 teaspoon nutmeg
1 pinch saffron
1 pinch salt
1 1/2 lemons, juice and zest of or 1 seville orange (optional)
12 dried prunes (you could also use apricots)
4 cloves garlic, peeled and chopped
2 tablespoons extra virgin olive oil
1/4 cup whole blanched almond, lightly toasted to serve
chopped coriander, to serve

Preparation

Preheat the oven to 300F or 150 degrees C.
Put the meat in a tagine or other earthenware casserole.
Add the rest of the ingredients and put on the lid.
Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.