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
   Brown the lamb chunks on all sides, then remove and set aside.
3. 3
   In the same pot, sauté the sliced onions until golden, add minced garlic and cook for 1 minute.
4. 4
   Stir in the cinnamon, ginger, and cumin, toasting the spices for 30 seconds until fragrant.
5. 5
   Return the lamb to the pot and add the stock, prunes, saffron, salt, and pepper.
6. 6
   Bring to a simmer, cover, and cook gently for 1.5 hours until the lamb is very tender.
7. 7
   Toast the almonds in a dry skillet for 2-3 minutes until golden and fragrant.
8. 8
   Stir the toasted almonds into the tagine just before serving.
9. 9
   Garnish with fresh cilantro and serve hot with couscous or flatbread.