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Epicurious

Lamb Tagine with Prunes and Cinnamon

3.4

(14)

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Lamb Tagine with Prunes and CinnamonRomulo Yanes

This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

Cooks' note:

Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.

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