Tagine of Lamb with Cabbage and Prunes

Method

1. In a tagine or pot, heat oil and brown lamb on all sides.
2. Add onions, cumin, and cinnamon, cook for 5 minutes.
3. Add cabbage, prunes, and 1 cup water, cover, and simmer for 40 minutes.
4. Adjust seasoning and serve with couscous or bread.
5. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.