Moroccan tagine

Ingredients

1.5 kg of lamb
Rump medium onion
3 garlic cloves, crushed
salt
Teaspoon of ginger
1/2 teaspoon of black pepper
3/4 teaspoon of turmeric
3/4 teaspoon of dried coriander
Saffron (used saffron enclosure)
1/2 teaspoon cinnamon
1/3 teaspoon of Ras El-Hanout spices
1 teaspoon of ghee
 1/3 cup olive oil 

Method

Put the meat in the pressure cooker and add spices, salt, olive oil, ghee, onions and garlic, and add half a small cup of water

The pot is placed on low heat and the meat is stirred from time to time in order to brown it in all respects and to cover well with a mixture of spices

Cover the pot with enough water, close it, and leave it ripe for 45 to 55 minutes, according to the softness of the meat and move the bowl over that period to make sure the broth is present

 When the meat is tender, lift the lid and leave the pot over medium to low heat until the broth coagulates and thickens.

While the meat is cooked, prunes are prepared:

Wash the plum, then put it in a pot, cover it with water, and put it over medium heat and leave it boiling for 20 to 25 minutes or until the plum swells and becomes sof

Change the water in which the plum is boiled and covered with another amount of water

Plum over the fire and add salt, oil, sugar, cinnamon and blossom water and leave to boil until we get a sweet plum and a very concentrated drink

In a serving dish or tagine, the meat is stacked first, watered with broth, covered with honeyed plum, and fried almonds distributed over it, and plum seeds are covered with red sesame.