Moroccan Lamb Casserole with Plums and Almonds

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a heavy pot over medium heat.

   ⚙ Pan-fryingStovePot
2. 2
   Add the onion and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.

To assemble

1. 3
   Add the lamb and fry 5 minutes, until browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
2. 4
   Add the cumin, ginger, cinnamon, salt and black pepper and stir.
3. 5
   Add the water and bring to a boil.

   Stove
4. 6
   Turn down the heat, cover and simmer 60 minutes.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 7
   Add the prunes and honey and cook another 20 minutes.

   Stove
6. 8
   Toast the almonds in a dry skillet over medium heat about 5 minutes, stirring, until they turn golden. Transfer to a plate.

   ⚙ Dry-Pan ToastingStoveFrying pan

   💡Toast over medium heat and keep things moving: nuts, pine nuts and spices go from toasted to burnt in seconds. Transfer to a plate right away, since the hot pan keeps toasting.
7. 9
   Sprinkle the almonds on top.
8. 10
   Serve with the hard-boiled eggs.