Tagine Bil Kok, Moroccan

This lamb stew has a rich and complex flavor from the mix of spices and sweet prunes.

It can be made ahead of time and reheats well for leftovers.

Lamb can be an expensive and hard-to-find ingredient in some areas.

This recipe requires a bit of prep work with trimming the fat and toasting the saffron.

Lamb is a good source of protein and iron.
The saffron in this recipe has been studied for its potential anti-inflammatory effects.

	2 tablespoons olive oil
	1 teaspoon ground turmeric
	1 teaspoon ground ginger
	2 lbs leg of lamb , trimmed of fat and cut into 2-inch chunks
	2 onions
	1 cup chicken broth
	8 threads spanish saffron , toasted and crushed ( see Note for instructions )
	15 fresh fresh cilantro stems , tied with cotton string
	1 cup pitted prunes
	2 tablespoons honey
	1 teaspoon ground cinnamon
	1/2 teaspoon pepper
	salt
	1 tablespoon unhulled sesame seeds , toasted

1.	Heat the olive oil in a Dutch oven or tagine over medium-high heat.
2.	Add the turmeric and ginger, and cook until fragrant.
3.	Add the lamb and brown on all sides, in batches if necessary.
4.	Transfer the lamb to a plate and set aside.
5.	Add the onions to the pot and cook until softened and lightly browned.
6.	Return the lamb to the pot along with any accumulated juices.
7.	Add the chicken broth, saffron, cilantro bundle, prunes, honey, cinnamon, pepper, and salt to taste.
8.	Bring the mixture to a boil, then reduce heat to low and cover the pot.
9.	Simmer the stew for 1 hour, or until the lamb is tender.
10.	Remove the cilantro bundle and discard.
11.	Serve the lamb stew hot, garnished with toasted sesame seeds.