That’s gonna be a big nope!

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Why prunes?

Tastes great and is traditional

I eat this often when I visit family and don’t love the prunes either. But the flavour it brings to the lamb is why

Normal dinner in Ohio

Looks delish! Are those pine nuts?

Khoresht morg aloo but with lamb?

Lamb tagine with prunes, but I shredded the meat up and mixed the prune sauce into it.

They’re blanched almonds that are fried in oil until lightly browned

Of all of the edible animals, lambs lend themselves the most to a slow cook I feel.

Wheres the recipe?

Here I used 1,2kg lamb shoulder instead of 1kg lamb leg, tripled the amount of saffron water (used about 45 threads) and cooked it for 4 hours instead of 2. Plain text:

Tagine: 1Kg lamb leg cubes 2 medium onions 3 minced garlic cloves 2 tbsp olive oil 1.5tsp salt 1 tsp black pepper 1 tsp turmeric 1 tsp ginger 1/4 tsp dried coriander 1/4 tsp cumin Pinch of saffron (~30 saffron threads) in 200ml water 5g parsley

Prune Sauce 1 tbsp butter 200g prunes 2 tbsp sugar 1 tsp cinnamon

1-2 tbsp sesame Handful of whole blanched almonds

Afterwards I fully mixed in the prune sauce (stirring it in shreds the extremely tender meat), giving it this consistency

Thanks 👍🏻