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LAMB TAJIN WITH FRUIT AND HONEY 
4 to 5 pounds lamb in 2 inch cubes 
Large pinch each of ginger, saffron, salt and pepper 
6 Tablespoons olive oil 
2 teaspoons ground coriander 
3 inch stick cinnamon 
1 medium onion, chopped 
1 cup whole pitted prunes 
3 medium apples 
1/2 cup honey 
1 Tablespoon sesame seeds, toasted in the oven 
Combine meat, ginger, saffron, salt, olive oil, coriander 
cinnamon stick, pepper, and onion.  Barely cover with water and 
simmer until meat is well cooked and liquid reduced to a thick 
sauce.  (Simmer covered half the time, then uncovered. Total 
time approximately 2 hours). Remove cinnamon stick. 
Prepare fruit. Quarter and core apples but do not peel. 
Add fruit and simmer slowly 15 minutes. Add honey and cook 
another 15 minutes. Sprinkle with toasted desame seeds and 
serve immediately. 
ROTI 
4 aups flour 
2 teaspoons salt 
1/4 pound butter - pliable, but cool 
Oil for frying 
Mix together the flour, salt and enough water to make a 
soft dough. (Approximately 1 and 1/3 cups water) The method 
of adding the butter to the dough is that of puff pastry. You 
will need to do the various steps rapdily to keep the butter 
cool. If at any time the dough begins to retract, refrigerate 
it for 30 minutes or more as needed. Roll the dough into a 
circle about 12 inches in diameter. Place the butter in the 
center And wrap the dough over it to enclose it completely, 
trying not to stretch the dough unevenly. On a lightly floured 
board, roll the dough into a rectangle about 16 inches long by 
8 inches wide. The dough may need to be beaten with a rolling 
pin to get it moving at first. This is to spread the butter 
evenly between the 2 dough layers. Fold the rectangle into 
threes as in a business letter. Roll again into a 16 inch by 
8 inch rectangle and again fold in threes. Wrap dough in wax 
paper and put it into a plastic bag. Refrigerate 40 to 60 
minutes. Roll into the 16 inch rectangle and fold into threes. 
Do this again and then allow the dough to rest for 1 hour or more 
if needed. Repeat the rolling and folding (twice each) step 
again.  Dough may now rest overnight or if you are using it the 
same day, you should allow a 2 hour refrigerated rest before 
frying it.