Untested - Lamb Tajine with Prunes

http://www.epicurien.be/blog/recettes/tajines/tajine-agneau-aux-pruneaux.asp

1.5 kg of boneless lamb shoulder
500 g of prunes
40 cl of warm black tea
2 large white onions
3 cloves of garlic
1 teaspoon of cumin powder
1 teaspoon ground cinnamon
1 teaspoon grated ginger
3 tablespoons acacia honey
½ teaspoon of ground coriander seeds
1 point of saffron
100 g of pruned almonds
extra virgin olive oil
½ bunch of fresh coriander
salt pepper

1. Soak the prunes for ½ h in hot tea
2. Peel the onions and chop them roughly
3. Peel the garlic cloves and finely chop them
4. Cut the meat into large pieces and rub it a little fine salt
5. Strain and chop coriander
6. Heat a fillet of olive oil over high heat in a casserole or tajine
7. Brown the pieces of meat until golden brown for 6 to 8 minutes. Return them often so that they are evenly browned.
8. Remove meat and set aside
9. Add the onions in the casserole for 3-4 minutes to color
10. Return the meat to the onions
11. Add all the spices, chopped garlic and honey
12. Cover the meat with water and mix all the ingredients
13. Let cook on low heat for 1h15 minutes covered
14. Drain well the prunes and add them in the casserole
15. Leave to cook again 25 minutes
16. Grill and color the almonds in a frying pan over high heat with a fillet of olive oil
17. Add the almonds and chopped coriander in the casserole
18. Correct salting and peppering seasoning according to your preference
19. Let cook another 5 minutes uncovered
20. Serve with wheat semolina or rice.