Sweet Lamb Tagine with Prunes

Ingredients:

• 450g lamb meat
• 150g granulated sugar
• 1 tsp smen (fermented butter)
• 3 tbsp orange blossom water
• 1 pinch of cinnamon and salt
• ¼ liter of water
• 100g prunes

Preparation:

1. Cut the lamb into pieces.
2. In a deep pot, heat the smen.
3. Add the lamb pieces and sauté.
4. Add the sugar, orange blossom water, cinnamon, salt, and pepper.
5. Sauté for a few minutes, then add ½ liter of water.
6. Meanwhile, soak the prunes in hot water (raisins can also be added).
7. When the meat is nearly cooked, add the prunes and the remaining orange blossom water. Continue cooking until the meat is tender and the sauce thickens into a syrupy consistency.
8. Fry the almonds until golden.
9. In a serving dish, place the meat in the center and arrange the prunes around it. Optionally, place one almond in the center of each prune.
10. Drizzle with the sauce and serve immediately.