👨‍🍳 Instructions

1. 1

   Pat the lamb chunks dry with paper towels. Season generously with salt and pepper. Heat the olive oil in a tagine pot or heavy-bottomed Dutch oven over medium-high heat (around 200°C / 400°F). Sear the lamb in batches until well-browned on all sides. Remove the lamb and set aside.

   ⏱️ 10 minutes
2. 2

   Reduce the heat to medium (around 180°C / 350°F). Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom. Stir in the grated ginger and minced garlic, cooking for another minute until fragrant.

   ⏱️ 8 minutes
3. 3

   Add the Ras el hanout, ground cinnamon, and turmeric to the pot. Stir well and cook for 1-2 minutes until the spices are fragrant. Return the seared lamb to the pot. Pour in the soaked saffron with its water and add the cinnamon sticks.

   ⏱️ 3 minutes
4. 4

   Pour in the water or lamb stock, ensuring the liquid comes about halfway up the lamb. Bring to a simmer, then cover the tagine pot tightly or the Dutch oven with its lid. Reduce the heat to low (around 140°C / 280°F) and let it simmer gently for 1 hour and 30 minutes, or until the lamb is becoming tender.

   ⏱️ 1 hour 30 minutes
5. 5

   Stir in the pitted prunes and honey. Continue to simmer, covered, for another 30 minutes, allowing the prunes to soften and the sauce to thicken slightly. Check seasoning and add more salt, pepper, or honey if needed.

   ⏱️ 30 minutes
6. 6

   While the tagine is finishing, prepare the almonds. Heat a small dry skillet over medium heat. Add the blanched almonds and toast, stirring frequently, until golden brown and fragrant. This should take about 5 minutes. Be careful not to burn them.

   ⏱️ 5 minutes
7. 7

   Remove the cinnamon sticks from the tagine. The sauce should be rich, slightly thickened, and glossy. Garnish the tagine generously with the toasted almonds and toasted sesame seeds. Serve hot, traditionally with fluffy couscous.