Tajine aux Pruneaux

What we know so far

The lamb and prune tagine is the great celebration dish of Morocco, the one brought out for weddings, Eid and important guests: pieces of lamb simmered with onion, ginger, saffron and cinnamon until they fall from the bone, crowned with prunes cooked in the sauce with sugar until they turn to glossy sweetness, and finished with fried almonds, toasted sesame and halved hard-boiled eggs. Sweet and savoury in one dish, it is eaten with bread, never with couscous at a proper table.

The draft was written from 3 published sources and holds 14 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting