Lamb Tagine with Prunes and Almonds

Ingredients

• 1 kg lamb shoulder, cut into large chunks
• 2 onions, 1 sliced and 1 grated
• 3 garlic cloves, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon, plus extra for the prunes
• 1/2 tsp saffron threads, crumbled
• 3 tbsp vegetable oil
• 2 cups pitted prunes
• 1/2 cup blanched almonds
• 3 tbsp honey
• Salt and black pepper
• Toasted sesame seeds, for garnish
• Couscous or bread, for serving

Before you cook

• Soak the prunes in warm water for 15 minutes if they feel very dry, then drain.
• Blanch the almonds in boiling water for 1 minute, then peel off the skins.
• Slice one onion and grate the other.

Steps

1. Heat 2 tbsp of the oil in a heavy pot over medium-high heat.
2. Brown the lamb chunks on all sides for about 8 minutes, then set aside.
3. Add the sliced and grated onions to the pot and cook for 6 minutes until softened.
4. Stir in the garlic, ginger, cinnamon, and saffron and cook for 1 minute.
5. Return the lamb to the pot and add enough water to just cover it.
6. Bring to a simmer, cover, and cook on low heat for 1 1/2 hours until the lamb is tender.
7. Lift the lamb out and set it aside, keeping the pot of braising liquid on the heat.
8. Add the prunes, honey, and a pinch of cinnamon to the braising liquid.
9. Simmer uncovered for 15 minutes until the sauce thickens and coats the prunes.
10. Toast the almonds in a dry skillet over medium heat for 3 minutes, shaking often, until golden.
11. Return the lamb to the pot and spoon the prunes and sauce over it.
12. Simmer together for 5 minutes to heat through.
13. Season with salt and pepper, scatter with the toasted almonds and sesame seeds, and serve with couscous.