Moroccan style lamb tajine

Ingredients:

• 600gr whole milk lamb shoulder
• 150gr spring onion
• 20 gr powdered ginger
• 20gr cinnamon
• 100gr prunes
• 2 bay leaves
• 2 cloves of garlic
• a pinch of saffron
• 1 liter of chicken stock
• 500ml liter meat stock
• 100gr raw almonds
• qb salt
• to taste olive oil
• to taste black pepper

Method:

De-bone the shoulder and cut it into rather small pieces like stew. Combine the seasonings in a bowl and let the meat marinate for two hours at room temperature. Start heating the tajine over a gentle heat and brown the lamb pieces in it. Add the vegetables and the plums soaked in hot water. Cook gently along with the broth and meat stock. Once cooked, normally one hour is needed for each kilo of meat, season with the remaining marinade and adjust the flavor. Serve piping hot.