Easter Tajine

1In a large bowl, combine the lamb (2 lbs) chunks with the ground ginger (2 tsp), cinnamon, turmeric, cumin, black pepper, and cloves. Mix well to coat the meat with the spices.

2Heat olive oil (2 tbsp) in a tajine pot over medium-high heat. Add the chopped onions (2) and sauté until translucent.

3Add the spiced lamb (2 lbs) to the tajine pot and brown the meat on all sides, about 5-7 minutes.

4Once the lamb (2 lbs) is browned, add the sliced carrots (2), dried apricots (½ cup), prunes (½ cup), blanched almonds (½ cup), honey (2 tbsp), and chicken broth (1 cup) to the pot. Stir well to combine all ingredients.

5Cover the tajine pot with a lid and reduce the heat to low. Let the tajine simmer for about 1 hour, or until the meat is tender and the flavors have melded together, stirring occasionally.

6Serve the Easter tajine hot, garnished with additional almonds (½ cup) and a sprinkle of fresh cilantro or parsley if desired.

7Enjoy your festive Easter meal with this flavorful and aromatic tajine!