Moroccan Lamb Tagine

3 pounds Boneless Lamb Leg or Shoulder, trimmed and cut into cubes

1 teaspoon Coriander Seed

1 tablespoon Ground Cinnamon

2 cups Onion, finely chopped

1 teaspoon (about 2 cloves) Garlic, minced

2 tablespoons Tomato Paste, blended with ¼ cup water

2 tablespoons good quality Extra Virgin Olive Oil

1 tablespoon fresh Rosemary, minced

½ teaspoon crumbled Saffron Threads

1 teaspoon Sea Salt

1 teaspoon ground Black Pepper

1 package Beef & Veal Demiglace, reconstituted in 3 cups water

12 ounces Pitted Prunes

3 tablespoons Wildflower Honey

Rose Water, about 1/4 cup

¼ cup white Sesame Seeds

Edible Flowers for garnish (optional)

Combine first 11 ingredients in a heavy bottomed stew pot.

Add enough reconstituted demiglace to barely cover the meat. Stir to combine well.

Bring to boil over medium high heat and them reduce to simmer.

Cover and cook about 2 hours or until meat is tender.

Stir occasionally and add a little more stock or water if the stew becomes too dry.

If desired, cool the stew and refrigerate it overnight or freeze for later use.

Reheat slowly over low flame before proceeding.

Stir in the prunes, cover and simmer for 15 minutes.

Add honey and simmer about 10 minutes more.

Ladle into bowls and sprinkle with the rose water and sesame seeds.

Garnish with edible flowers if desired.

Serves 6.