Ingredients

Steps

• Heat 30ml of olive oil in a large lidded pan.
• Brown the chopped onion and diced lamb until sealed on all sides.
• Cover the meat completely with water.
• Add remaining 30ml oil, salt, pepper, coriander, cinnamon (ground and stick), cumin, ginger, and saffron with its soaking water.
• Bring the mixture to a boil.
• Reduce heat, cover, and simmer gently for two hours.
• Add the soaked prunes and simmer for another 20 minutes.
• Stir in the honey and orange flower water before serving hot.