Moroccan Lamb Tagine with Prunes and Almonds

Instructions

1. 1
   Heat olive oil in a large tagine pot or heavy-bottomed Dutch oven over medium-high heat.
2. 2
   Season lamb cubes with salt and pepper, then brown in batches until golden. Remove and set aside.
3. 3
   In the same pot, sauté sliced onions until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
4. 4
   Stir in ground cinnamon, ginger, and cumin, toasting the spices for 30 seconds until fragrant.
5. 5
   Add the browned lamb back to the pot along with the stock and saffron threads. Bring to a simmer.
6. 6
   Cover and cook on low heat for 60 minutes, stirring occasionally, until lamb is very tender.
7. 7
   Toast the blanched almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently. Set aside.
8. 8
   Add prunes to the tagine and simmer for an additional 15 minutes until the sauce reduces slightly.
9. 9
   Taste and adjust seasoning with salt and pepper. Stir in most of the toasted almonds.
10. 10
    Transfer to a serving dish, garnish with remaining almonds and fresh cilantro.