Lamb meat with tagine plums and apricots
1 kg lamb or beef or a joint, cut into larger cubes
80 g dried plums
80 g dried apricots
12 small onions
60 g (1 pack) almonds
1 tsp. ginger powder
125 mg saffron
2 tbs. harissa
salt, pepper, water
Roast the meat cubes and small onions in butter, add the seasoning and water so that the liquid covers half of the meat. Stew under a lid for 45 minutes.
Add the dries fruits and almonds and continue stewing until the meat is soft. Take care that there is enough liquid.
Serve with couscous and lavosh seasoned with coriander and parsley.