Lamb, Prune & Date Tagine

A super sweet tagine, served with couscous and green beans.

Made with cubes of lamb, sauted with onion, ginger powder and cinnamon
sticks and then topped with prune water* and simmered until tender.

In the last 15 minutes, add whole pitted prunes and sliced dates. The
sauce will thicken considerably and develop a brilliant sheen.

* Prune water is made by soaking 250g of prunes in a litre of warm
water for about 20 mins (remove prunes before using)