Chef Amar: "I'm doing a Moroccan style braised lamb shank with a lot of saffron and turmeric."

Chef Begona: "Why Moroccan?" 

Chef Amar: "I love the food there. I love the culture. The lamb is very savory, but then it's covered with this beautiful sweet onion cinnamon prune marmalade. It's like flavor bomb."

Chef Amar: "So I'm from the Dominican Republic, and we never eat savory with sweet. So the first time I went to Morocco on vacation, this was the first dish that was sitting at the table with the braised lamb shank with prunes, cinnamon, sweet onions on top, toasted almonds."