Sufra Dayma: Moroccan Tajine with Prunes and Almonds By Moushira Abdel-Malek Ingredients: 1 kg of lamb shoulder (cubed) 1 onion (thinly sliced) 500 gms prunes 50 ml white wine 1/2 tsp of coffee - ginger 1/2 tsp of coffee - ras el hanout (mixture of: cumin + cinnamon + turmeric + allspice + nutmeg) 250 gms almonds (peeled) 1 tbsp olive oil 2 tbsp corn oil (to fry) Salt + pepper + grated nutmeg Method: In a cooking pan, heat olive oil and stir fry the onion until goldened. Add the seasoning and very little hot water. Cover and simmer to cook over low heat for approx. 1 1/2 hours. Check if hot water is needed, occasionally. In the meantime soak the prunes in white wine until they are enlarged. In a small frying pan, add corn oil and almonds. Fry to golden. Strain and leave aside. When the meat is done, add the strained prunes 5 minutes before serving. Season with salt and pepper, and gently stir once. Pour onto serving dish. Sprinkle fried almonds on top and serve with fluffy couscous aside. NB: You can substitute lamb with veal.
