Lamb Tagine with Prunes and Honey - Fiery Foods & Barbecue Central

Ingredients

• 2 tablespoons Ras el Hanout, either store-bought or see recipe here
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cayenne chile
• 1/4 teaspoon saffron threads
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds boneless lamb, cut into 1 1/2-inch cubes
• 1 cup coarsely grated onion
• 3 cloves garlic, chopped
• 1 4-inch stick cinnamon
• 3 small tomatoes, chopped
• 2 tablespoons butter or margarine
• 2 cups beef broth
• 1 1/2 cups dried prunes
• 1 1/2 cups whole blanched almonds, sauteed in butter
• 2 to 3 tablespoons honey
• 1 teaspoon ground cinnamon