Lamb Tagine with prunes and preserved pineapple

Such a yummy meaty and sweet dish, but sweet in a good sweet in fruity way

 The master, baby and apprentice all at work.

 

The prunes are cooked for 20 or so minutes then add the pineapple and saffron, as I said was hmmmm "preserved" as it had a slight salty taste, with the texture of glace fruit and the smell of fermentation. Still to get the total info on how it was done so a bit of Google now needed, all I have to do is try to remember the taste, texture and smell.

The smell once the lid was lifted hmmmmm

food coma coming

 

 

Finished dish stunning