Mrouzia Lamb and Prune Tagine

Ingredients

• 1.5 pounds or 680 grams Meat (lamb, beef, or chicken)
• 4 ounces or 115 grams Prunes
• 1 and 3/4 cup or 225 grams Diced onion
• 2-3 teaspoons diffused in about 3 tablespoons of water, then strained out Saffron (diffused in water)
• about half a cup or 70 grams Raisins
• 1/4 cup or 60 milliliters Fine vinegar (white wine or honey vinegar)
• 45 grams Dried jujube
• 1.5 teaspoons Dried mint
• 1 teaspoon Atraf tib (or Ras el Hanout)
• 1/3 cup or about 85 grams Sugar or honey
• 1 teaspoon Turmeric
• 1 teaspoon Ras el hanout (for marinade)
• 1 teaspoon Ginger
• 1/4 teaspoon Cinnamon
• 1/2 teaspoon Coriander
• 1/2 teaspoon Black pepper
• a large pinch Salt
• 3 cups of very hot water Water (for simmering)
• as needed Olive oil or clarified butter