Lamb Tagine with Plums and Almonds

Course Main Dishes

Ingredients in this Recipe

1 1/2 cup red wine
1 cup sliced almonds
1/2 cup plus 2 4 tablespoons canola or vegetable oil
2 1/2 pounds onions (yellow or white) coarsely chopped
2 1/2 tablespoons sugar
2 cups chicken stock
2 pounds dried plums (prunes)
2 teaspoons kosher salt
3 tablespoons honey
4 to 4 1/2 pounds lamb cut into 1 ½ inch cubes (trim excess fat before measuring)

See Full Recipe at Food52