3 white onions
juice of 2 oranges
2 cups (500ml/16 fl oz) water
½ cup (125 ml/4fl oz) honey
1 teaspoon saffron threads
2 tablespoons sweet paprika
1 tablespoon chopped ginger
1 tablespoon ground cinnamon
3 bay leaves
8 prunes, pitted
Salt & freshly ground black pepper, to taste
½ (75g/2¼ oz) roast blanched almonds
½ cup (125 ml/4fl oz) olive oil
sesame seeds, to garnish
8 lamb forequarter (or neck) chops
2 hard boiled eggs, quartered
Chop one of the onions, and cut the other two into rings, Combine the chopped onion with the paprika, saffron, ginger, bay leaves, salt and pepper and the olive oil. Cut the chops in half and coat with this mixture. Marinate for 4 hours, or overnight if possible.
Brown chops in a heavy-based pan for 10 minutes on medium heat, add water and bring to the boil. Simmer for 20 minutes, then add the other 2 onions, orange juice, honey and cinnamon. Simmer a further 15 minutes. Stand for 15 minutes then transfer the meat to a tajine. Pour the sweet onion sauce from the pot over the top and garnish with prunes, almonds, sesame seeds and boiled eggs.
Serve immediately with rice or cous cous.