| http://www.w3.org/ns/prov#value | - Can recommend a book called 'Modern Moroccan' by Ghillie BasanTagine of Lamb (serves 6)1kg boneless shoulder lamb, trimmed and cubedOil25g root ginger, peeled and choppedSaffron threads2 tsps ground cinnamon1 onion, finely chopped2 cloves garlic350g pitted prunes (soaked if dried)2 tbsps clear honeysalt and black pepper- Put all the above, except the prunes & honey, in the tagine and add just enou
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