Heat the Tagine on a diffuser over medium heat on your stove top with 3 tablespoons olive oil. Add the sliced onions by layering the onion rings on the bottom of the Tagine.
In a bowl, mix together the lamb pieces with garlic, remaining 1 tablespoon of olive oil, and ground coriander, cinnamon stick, ground cumin, ground ginger, and soaked saffron threads; place this mixture on top of the onion rings.
Add 2 1/2 cups hot water, cover with Tangine lid and let cook until the Tagine reaches a simmer (this may take a long time).
Cook the Dried Prunes while the dish in cooking (see recipe below).
Once the Tagine reaches a simmer, reduce the heat to the lowest temperature necessary to maintain the simmer. Allow the tagine to cook for at least 3 hours or longer, until the meat is very tender and the liquids are reduced. About 2 hours into the cooking, remove and reserve 1/2 cup of the liquids for the cooked prunes. Once the Tagine is done cooking, add the cooked prunes (see below) and leave to simmer for an additional 20 minutes.
This Tagine dish can also be made the day before an event and re-heated just before the party.
Serve in the Tagine cooking pot. Peel and add the hard boiled egg, sprinkle toasted sesame seeds over prunes, and serve hot. Serve with Mahrash Moroccan Bread.
Makes 15 servings.
While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are tender about 15 to 30 minutes depending on the size of the prunes.
Remove from the stove and drain the prunes. Stir in the 1/2 cup of liquids reserved from the meat.
Stir in the honey and cinnamon and let simmer the an addition 10 minutes or until they are sitting in a thick syrup.
Remove from heat.
Moroccan Lamb Tagine with Sesame Prunes Recipe: https://whatscookingamerica.net/spain-trip-2014/moroccan-lambtagine.htm