1 - 2tablespoonsgheeor olive oil with a pat of butter
1 ½cupsfinely chopped onion
1teaspoonRaj el Hanout
¼teaspoonground cayenne pepperor to taste
1poundlean lamb from the shoulderneck or leg, cut into bite-sized pieces, all visible fat removed
4 - 6ouncesready to eat pitted prunes
Water as needed
2 - 3tablespoonsroasted slivered almonds
1 - 2tablespoonsroasted shelled salted pistachios
Salt and freshly ground pepper.
Heat the ghee in a tagine, heavy-based pot or Dutch oven; stir in the onions and sauté until just beginning to brown. Stir in the turmeric, ginger, cinnamon, Raj el Hanout, and cayenne pepper then add the meat. Stir the meat into the onions until it is all well coated with the spice mixture, then add water to almost cover the meat; bring to a simmer; cover and simmer gently for about 1 ½ hours (you could also cook in a low 325°F oven). Add the prunes to the pot, stir, and add water if necessary. Resume cooking for another 30 minutes. Season generously with freshly ground pepper. Reduce the sauce until fairly thick. Taste and adjust seasonings with salt if necessary.
To Serve: Top with the nuts and cilantro. Serve with rice or couscous.