Recipe courtesy of Simon Chibi, owner of Marrakech of Montclair.

For the prunes:
1/2 cup orange blossom water
2 cinnamon sticks
2 tsp. black pepper
2 tsp. ground ginger
1 tsp. salt
2 Tbsp. olive oil
1 – 3 Tbsp. honey (adjust to taste)
2 cups dried prunes (also excellent with raisins or apricots)

For the lamb:
3 lbs. of boneless lamb leg (marinated at least one hour in minced garlic)
1 tsp. white pepper
1 tsp. ground ginger
1 tsp. salt
1 tsp. cumin
Pinch Moroccan saffron or crystallized (may substitute ½ tsp Turmeric)
2 medium onions, finely chopped
1 1/2 cups almonds, whole and blanched
2 Tbsp honey

For traditional execution use a tangine. Combine ingredients for prunes in tangine and let cook for about 30 minutes.
Place marinated lamb in tagine add spices, cover and allow to cook slow and low for 90 minutes.