Mutton tajine with apples and prunes


6 people
Ingredients :
1,2Kg of mutton shoulder
½ teaspoon of powdered ginger
1 pinch of saffron
½ teaspoon of powdered cinnamon
4 coriander seeds
Salt, pepper
100ml of oil
200ml of water
500g of onions
300g of Agen prunes
3 large apples
1 tablespoon of runny honey
Preparation
Ask your butcher to debone the mutton shoulder and cut it into cubes. Mix the powdered ginger, saffron, cinnamon, coriander seeds, salt and pepper together. Gradually add the oil, then the water. Coat each piece of meat with a little of this mixture, then place in a casserole dish with 200g of chopped onions. Cover with water and simmer gently, covered, for 2 hours. Add 300g of onions, and after another half hour’s cooking time, remove the lid to allow the sauce to reduce. Add the Agen prunes and cook for another half hour. In a saucepan, cook the peeled and quartered apples. Once the meat has cooked for 3 hours, put it and the onions into a warm serving dish. Arrange the apples and prunes around it. Add the honey to the sauce, stir and serve in a sauce jug.