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Heat a medium size tagine pot on medium heat. Add oil. Add the lamb in batches and brown on all sides.
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Once the lamb is done, in the same pot, Add the onions, ginger, garlic, cumin, coriander , garam masala and salt, and fry until the onions begin to get translucent. Add the turmeric, cayenne and cook for a few minutes.
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Add the meat back in, and add 2 cups of water. Cover the tagine with its lid and cook for 50- 60 minutes on a gentle simmer. Check after the designated time and if the meat is fall of the bone tender, add the , add the dried plums and cook for a few minutes.
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Then add the fresh plums and allow to cook for a few minutes before serving. do not stir too much after the addition of fresh plums and they might turn into a mush.