Moroccan tagine lamb with prunes & apricots?

Anyone have a recipe for Moroccan lamb slow cooked with spices, apricots and prunes? I only have parts of this recipe and don't remember all the spices that were included. We made it once in the oven, slow cooked it for about four hours I think 'til the lamb fell apart and it had a sweet, thick sauce. Than you!Moroccan tagine lamb with prunes %26amp; apricots?
Moroccan Lamb Tagine with Prunes, Apricots and Vegetables



yield: Makes 4 servings



active time: 45 min



total time: 2 1/4 hr



In this recipe, a casserole dish stands in for the traditional tagine. Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.





Ingredients

2 lb (1-inch-thick) lamb shoulder chops

1 tablespoon vegetable oil

1 large onion, chopped

1 1/2 cups water

1 pinch saffron threads, crumbled

3/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 large carrots, cut into 1/4-inch-thick rounds

1 small sweet potato, peeled and cut into 3/4-inch pieces

3/4 teaspoon ground ginger

1/8 teaspoon cinnamon

2/3 cup pitted prunes

1/2 cup dried apricots (preferably Turkish)

1 medium yellow squash, cut into 3/4-inch pieces

2 teaspoons honey (optional)

Freshly grated nutmeg

print a shopping list for this recipe





Preparation



Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.



Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.



Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.



Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.



Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.



Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.



Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.



Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

extreme pizza