Sufra Dayma:

Moroccan Tajine with Prunes and Almonds

By Moushira Abdel-Malek

---

Ingredients:

1 kg of lamb shoulder (cubed)

1 onion (thinly sliced)

500 gms prunes

50 ml white wine

1/2 tsp of coffee - ginger

1/2 tsp of coffee - ras el hanout (mixture of: cumin + cinnamon + turmeric + allspice + nutmeg)

250 gms almonds (peeled)

1 tbsp olive oil

2 tbsp corn oil (to fry)

Salt + pepper + grated nutmeg

Method:

In a cooking pan, heat olive oil and stir fry the onion until goldened. Add the seasoning and very little hot water. Cover and simmer to cook over low heat for approx. 1 1/2 hours. Check if hot water is needed, occasionally. In the meantime soak the prunes in white wine until they are enlarged. In a small frying pan, add corn oil and almonds. Fry to golden. Strain and leave aside. When the meat is done, add the strained prunes 5 minutes before serving. Season with salt and pepper, and gently stir once. Pour onto serving dish. Sprinkle fried almonds on top and serve with fluffy couscous aside.

NB: You can substitute lamb with veal.