Authentic Moroccan Lamb Tagine Recipe - Beef, Prune & Almond 

In order for you to make this Delicious Tagine, please follow all the steps of this Authentic Moroccan Lamb Tagine Recipe - Beef, Prune and almond/procedure. It's very simple and straightforward...

• Heat up half of the olive oil in a large frying pan and quickly brown the onion quarters over a fairly high heat until charred & coloured well. Tip them into the Tagine or regular pot.
• Add the chopped garlic & par-boiled carrots to the onions in the pot or tagine.
• Make up 1/2 pint of stock with a lamb or beef stock cube. Add the honey to the the stock & ALL the dried spices. Tip the honey & spiced stock into the tagine or pot & mix well. Add the cinnamon to it.
• Add the tinned tomatoes, dates & prunes to the tagine or pot - mix well.
• Heat up the remaining olive oil and brown the lamb or beef cubes in small batches to sear & seal them. As you finish browning them, add the lamb or beef to the tagine or pot.
• When you have finished browning all the lamb or beef, give the whole mixture a good stir & season with salt & pepper.
• Cook on high for between 1 & 2 hours.