Moroccan Beef (or Lamb) Tajine with Prunes

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1. 1Step 1: In a large pot or pressure cooker, add oil to bottom of pan and add onions and garlic, saute until translucent. Mix in the meat and brown, then add spices (salt, pepper, ginger, cinnamon, saffron)
2. 2Step 2: If using a pot on the stove, add enough water to cover the meat. Cover and simmer on medium heat for 2 1/2 – 3 hours, until meat is very tender and falls away from the bone. You may need to add more water if it cooks off too quickly.
3. 3Step 3: Add the cilantro.
4. 4Step 4: Bring the meat and liquids to boil. When the meat is cooked removed, and allow the remaining water to reduce to a thick sauce.
5. 5Step 5: If using a pressure cooker
6. 6Step 6: Cover the pressure cooker after adding water and cilantro.
7. 7Step 7: Cook on medium heat for between 45-50 minutes.
8. 8Step 8: Release pressure and open cover.
9. 9Step 9: Remove the meat and reduce the sauce uncovered.
10. 10Step 10: For the prunes: (this can be done while meat is cooking)
11. 11Step 11: Add prunes to a small pot with honey and some water, simmer on medium heat, checking to make sure there is enough liquid and they are not burning.
12. 12Step 12: Continue simmering until prunes are very tender. The length of time for this step depends on the oven as well as the prunes.
13. 13Step 13: Fresher dry prunes will soften much faster than a more dehydrated prune.
14. 14Step 14: Towards the end add some cinnamon (more if you like it).
15. 15Step 15: Cook until they are sitting in a thick syrup.
16. 16Step 16: This is often topped with fried almonds.
17. 17Step 17: To fry almonds
18. 18Step 18: Using blanched almonds add some oil to a saute pan and put the whole almonds in.
19. 19Step 19: This will only take a few minutes once hot.
20. 20Step 20: Be sure to watch as they will burn quickly.
21. 21Step 21: Once complete turn out meat and sauce into a large serving dish.
22. 22Step 22: Top with the prunes and sauce, and then the almonds.
23. 23Step 23: This is eaten with pieces of crusty bread.