Fragrant Moroccan Lamb Tagine with Sweet Prunes, Creamy Chickpeas & Golden Saffron
Ingredients:
2 lbs lamb shoulder, cut into 2-inch chunks
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon saffron threads, steeped in 1/4 cup warm water
1 (15 oz) can chickpeas, drained and rinsed
1/2 cup prunes, pitted
1 tablespoon honey
