Goat or Lamb Prunes Tagine

 This dish will leave you wondering how can Moroccan cooking be this easy! Really, cooking is more about letting the ingredients speak for them selves and this dish does just that. This recipe can be prepared with either lamb or goat, my family likes goat so we use that in addition I prefer goat as it always seems less fatty. The recipe calls for the following ingredients:

2 lbs of goat or lamb, any leg or shoulder cut will be good.

2 large onions cut in half then sliced thinly 

3 heads of garlic crushed

1 cinnamon stick

1 teaspoon ginger powder

Salt and pepper to taste

1 table spoon of olive oil

1/2 lb of Dried prunes 

Directions:

In a pressure cooker add the olive oil, onions, garlic, and the meat and turn the heat to medium. Move the meat around as the cooker heats. After 2 mins, add the spices and keep tossing the meat and onions to mix with spices. Add 1/2 cup of water and then lock the pressure cooker, raise the heat to pressurize the pressure cooker and once there lower the heat to medium low ( i set my electronic display to 3).  Cook for 35 minutes, move around every 10 minutes without opening the cooker, used a gentle shake to make sure the meat is not sticking.

Preparing the prunes:

Tale the dried prunes, and add the to a small pan then bring to a gentle boil. Let them boil for 5 mins then turn off the heat and keep the prunes in the water.

Dishing the plate:

Once the timer is done on the pressure cooker, depressurize it like you normally do (i run mine under cold water till the pressure gage drops) using a pair of tongues take out the meat and place it on your favorite serving platter. Strain the prunes and toss them in the sauce left in the pressure cooker. Keep on low heat for a minute, this is to flavor the prunes. After a couple of minutes add the sauce to the platter with the meat. Sprinkle sesame seeds if you have them in top. 

Enjoy with your favorite bread or mashed potatoes!