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600g Beef or Lamb , preferably neck/chunk cut into medium pieces, or chicken preferably legs or thighs, or if you prefer breast its also working.

3 tablespoon olive oil

1.5 onions (grated or blend)

1 garlic clove shopped

½ teaspoon ground ginger

1 teaspoon ground Turmeric

salt, black pepper to taste

1 Teaspoon ground cinnamon

½ Teaspoon Ras el hanout (optional)

Large pinsh of Saffron (optional)

On low heat, in a large pot, drizzle the olive oil , add the meat, onion, garlic, ginger, turmeric, pepper, salt, Ras El Hanout, and a cinnamon , saffron and mix all the ingredients together, add ¼cup of water and let the meat cook for a few minutes until all sides get a brown color, this way the spices and flavors are locked in the meat.

Add more water to almost cover the meat, raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done.

Check on the Tagine from time to time – just stir the meat in the sauce and add water if necessary, until it cooks. Depending on the cut, it may take 1 to 2 hours.

At the end, the meat is soft and the sauce need to be thick.

While the meat is cooking, soak the prunes in boiling water for around 15 minutes to soften them up.

In a separate saucepan, on medium heat, melt the butter, Drain the prunes or the apricot and place them in the sauce pan , cover the prunes or apricot with water.

Cover and cook for around 10 minutes or until the prunes become soft.

Once the prunes are tender, add the honey and ½ teaspoon ground cinnamon. Gently mix in the prunes, cover the saucepan, set the heat to low, and simmer for 10 minutes. The prunes are ready when they sit on a thick syrupy sauce and are very soft.

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To serve the Tagine, first put the meat, Pour the sauce over and around the meat pieces, top with caramelized prunes with the syrup , sprinkle some sesame seeds for a nice decoration.