Sweet Lamb With Prunes

Put the meat, salt, ras el hanout, turmeric powder, ginger powder, garlic powder, onion powder, black pepper powder, cinnamon, 5 grams of chopped coriander, and 25 ml of sunflower oil in a deep bowl. Mix well.

Heat the olive oil and remaining sunflower oil in a pan over medium heat. Add the meat and cook for a few minutes, stirring regularly. Add the yellow onion and coriander and cook briefly. Then add the water, cane sugar, and honey. Mix well, cover, and let it cook for 60 minutes or until the meat is tender.

Carefully remove the meat from the pan and place it on a plate. Scoop out 125 ml of juice from the pan and set aside.

Add the prunes to the pan with the remaining juice and cook for 7-10 minutes on high heat or until the sauce thickens. Keep a close eye on it.

Heat the sunflower oil in a frying pan over medium heat. Add the yellow onion and cook until the edges are golden brown. Lower the heat, cover, and cook for 15 minutes. Then add the cane sugar, reserved juice, and honey. Mix well and cook for another 7-10 minutes.

Spread the sweet meat on a large plate and garnish with the caramelized onions. If desired, you can coat the prunes in sesame seeds and sprinkle some fried almonds on top.