2.2 lb (1 kg) deboned lamb shoulder, trimmed and cubed
6 garlic cloves, chopped
2 tbsp (30 ml) olive oil
1 tbsp sweet paprika
1 tbsp ground ginger
2 tsp ground cinnamon
2 tsp ground turmeric
2 cups (500 ml) chicken broth
1 cup (200 g) pitted prunes
1/4 cup (40 g) roasted blanched almonds
2 tbsp (30 ml) honey
With the rack in the lowest position, preheat the oven to 325°F (165°C).
In a large skillet over medium-high heat, brown half of the lamb cubes and garlic at a time in the oil. Season with salt and pepper. Return the meat to the skillet and add the spices, stirring to coat the meat. Add the broth and bring to a boil.
Transfer to a tagine or Dutch oven. Cover and bake for 1 hour. Add the prunes, almonds and honey. Continue baking covered for 1 hour or until the meat is fork tender.