Lamb Tagine with Prunes and Almonds

Method

1. Cut the lamb into 5 cm pieces, pat very dry with kitchen paper and rub with salt, pepper, ground ginger and turmeric. Crumble the saffron into 2 tbsp warm water to steep. Grate the onion and mince the garlic. Have ready a heavy 24 cm pot or a tagine.

   Add in this stepBone-in lamb shoulder (5 cm pieces) 500 gSalt to tasteBlack pepper to tasteGround ginger ½ tspGround turmeric ¼ tspSaffron 1 pinch

2. Heat the olive oil and half the butter in the pot over medium-high heat. Add the lamb without the pieces touching and brown deeply on all sides; this amount takes 1 batch(es), 8 min in total. Do not move the meat for the first 2 minutes so it releases cleanly. Set the lamb aside on a plate.

   Add in this stepOlive oil 1 tbspButter ½ tbsp

   medium-high heat

3. Turn the heat down to medium heat, add the remaining butter, grated onion, garlic and cinnamon and cook for 5 min. Pour in 3 tbsp of stock and scrape up the browned bits from the bottom with a spatula; they give the sauce its depth.

   Add in this stepButter ½ tbspOnion 1Garlic (cloves) 2Cinnamon stick (about 7 cm each) 1Chicken stock (or water) 40 ml

   medium heat

4. Return the lamb and its juices, add the saffron water and enough stock to come halfway up the meat. Bring to a gentle bubble over medium heat, then cover, turn down to low heat and cook for 1 h 20 min. Turn the meat once halfway and add a little water if the liquid gets low. It is ready when a fork slides in without resistance.

   Add in this stepChicken stock (or water) 360 ml

   medium heat→low heat

5. While the lamb cooks, put the prunes in a small pan with a ladle of the cooking liquid, the honey and a pinch of cinnamon. Simmer over medium-low heat for 10 min until the prunes are plump and coated in a glossy syrup.

   Add in this stepPitted prunes 100 gHoney 1½ tbsp

   medium-low heat

6. Toast the almonds in a dry pan over medium-low heat for 3 min, shaking constantly, until light gold. Add the sesame for the last 30 seconds, then tip into a bowl straight away, as the hot pan will keep browning them.

   Add in this stepBlanched whole almonds 30 gWhite sesame seeds 1 tsp

   medium-low heat

7. Uncover the tagine, remove the cinnamon stick and reduce over medium heat for 6 min until the sauce coats the back of a spoon. Taste for salt, then top the lamb with the prunes and syrup, almonds, sesame and chopped herbs. Serve with couscous or bread.

   Add in this stepSalt to tasteFresh coriander and parsley 8 g

   medium heat