1. Cut the lamb into large cubes.

2. Peel and slice the onions.

3. Chop the peeled garlic cloves.

4. In a Dutch oven, over medium heat, brown the lamb cubes with 2 tablespoons of extra virgin olive oil. Remove the meat, discard the fat, and wipe the Dutch oven. Add 2 tablespoons of extra virgin olive oil, the onions, and the garlic. Cook, stirring, for 5 minutes, then add the honey and turmeric. Let the onions caramelize for 10 minutes, then return the meat to the Dutch oven.

5. Add enough hot water to cover. Add the broth cube, cinnamon, thyme, salt, and pepper. Cover the Dutch oven and simmer over low heat for 70 minutes.

6. Remove the meat cubes with a slotted spoon.

7. Reduce the sauce over high heat to half; return the meat to the sauce and add the prunes. Cover, continue cooking for 20 minutes, and serve in a hot tajine dish.