Ingredients:

• 2 lbs lamb shoulder, cut into chunks
• 1 cup prunes, pitted
• 1/2 cup blanched almonds
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 cup honey
• Salt and pepper to taste
• 1 cup beef broth
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat olive oil in a tajine or heavy-bottomed pot over medium heat. Add onions and garlic, and cook until softened.
2. Add lamb chunks and brown on all sides.
3. Mix in ginger, cinnamon, coriander, turmeric, nutmeg, and cloves. Cook for another 2 minutes.
4. Add prunes, almonds, honey, cilantro, parsley, salt, and pepper.
5. Pour in beef broth, cover, and simmer on low heat for about 1.5 hours, or until lamb is tender.
6. Serve hot with couscous or bread.