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 chunks with salt and pepper, then brown on all sides for 8-10 minutes. Remove and set aside.
3. 3
   In the same pot, sauté onions and garlic until softened, about 5 minutes.
4. 4
   Add ground ginger, cumin, paprika, and cinnamon. Stir constantly for 1-2 minutes until fragrant.
5. 5
   Return lamb to pot and add stock. Bring to a simmer.
6. 6
   Reduce heat to low, cover, and simmer for 60 minutes until lamb is tender.
7. 7
   Add prunes and preserved lemon if using. Continue simmering for another 20-30 minutes.
8. 8
   Taste and adjust seasoning. Stir in most of the toasted almonds, reserving some for garnish.
9. 9
   Transfer to serving dish and garnish with remaining almonds and fresh cilantro.
10. 10
    Serve hot with couscous, rice, or flatbread.