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 the lamb cubes with salt and pepper, then brown them in batches for 3-4 minutes per side. Remove and set aside.
3. 3
   In the same pot, sauté the sliced onions until golden, about 5 minutes. Add minced garlic and cook for 1 minute more.
4. 4
   Stir in ground ginger, cinnamon, and cumin, toasting the spices for 1-2 minutes until fragrant.
5. 5
   Return the lamb to the pot and add the saffron threads dissolved in 2 tablespoons warm water.
6. 6
   Pour in the stock and bring to a simmer. Cover and reduce heat to low.
7. 7
   Simmer for 60 minutes until the lamb is tender, stirring occasionally.
8. 8
   Toast the blanched almonds in a dry pan over medium heat for 3-4 minutes until golden, then set aside.
9. 9
   Add the dried prunes and honey to the tagine and simmer for a further 15 minutes.
10. 10
    Taste and adjust seasoning. Serve hot, garnished with toasted almonds and fresh cilantro.