Moroccan Lamb Tagine with Prunes and Almonds

Instructions

1. 1
   Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat.
2. 2
   Season lamb with salt and pepper, then brown on all sides (about 8-10 minutes total). Remove and set aside.
3. 3
   In the same pot, sauté sliced onions until softened (5 minutes), then add minced garlic and cook for 1 minute.
4. 4
   Add ginger, cinnamon, turmeric, and saffron threads. Stir constantly for 30 seconds to bloom the spices.
5. 5
   Return lamb to the pot. Pour in vegetable broth and add honey. Stir well to combine.
6. 6
   Add prunes and preserved lemon pieces. Bring to a simmer, then reduce heat to low.
7. 7
   Cover and cook for 60-70 minutes until lamb is very tender, stirring occasionally.
8. 8
   Meanwhile, toast blanched almonds in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside.
9. 9
   Taste the tagine and adjust seasoning as needed. The sauce should be rich and slightly reduced.
10. 10
    Transfer to a serving dish and garnish generously with toasted almonds.
11. 11
    Serve hot with steamed couscous or crusty bread to soak up the aromatic sauce.