Lamb Tagine with Prunes, Apricots, and Vegetables

Ingredients

• 0.3 teaspoon pepper black
• 0.1 teaspoon cinnamon 
• 0.5 cup apricot dried (preferably Turkish)
• 0.8 teaspoon ground ginger 
• 2 teaspoons honey 
• 2 lb lamb shoulder 1-inch-thick ()
• 4 servings nutmeg freshly grated
• 1 large onion chopped
• 0.7 cup prune- cut to pieces pitted
• 1 pinch saffron threads crumbled
• 0.8 teaspoon salt 
• 1 small sweet potatoes and into peeled cut into 3/4-inch pieces
• 1 tablespoon vegetable oil 
• 1.5 cups water 
• 1 medium to 3 sized squashes yellow cut into 3/4-inch pieces

Equipment

• pot
• tajine pot

Directions

1. Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
2. Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
3. Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
4. Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
5. Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
6. Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
7. Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
8. Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.