Lamb Tagine with Prunes and Almonds

Ingredients

For the lamb

• 1.2 kg (2.6 lb) lamb shoulder, cut into large chunks
• 2 onions, grated
• 3 tbsp olive oil + 1 tbsp butter
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp turmeric
• Pinch of saffron
• 1 tsp salt, ½ tsp black pepper
• 1 cinnamon stick
• 2 cups (480 ml) water

For the prunes

• 250 g (9 oz) pitted prunes
• 2 tbsp honey
• ½ tsp ground cinnamon
• 1 tbsp orange blossom water (optional)

To serve

• ½ cup blanched almonds, fried or toasted
• 1 tbsp toasted sesame seeds
• 2–3 hard-boiled eggs, halved (optional)

Instructions

1. Combine lamb, grated onion, oil, butter, spices, saffron, salt and pepper in a heavy pot. Stir over medium heat for 10 minutes to brown lightly.
2. Add the cinnamon stick and water. Cover and simmer on low for 1 hour 45 minutes, until the lamb is fork-tender. Add a little water if it gets dry.
3. Meanwhile, cover the prunes with water in a small pan. Simmer 5 minutes, then add honey, cinnamon and a ladle of the lamb sauce. Cook until syrupy, about 10 minutes. Stir in orange blossom water.
4. Uncover the lamb and reduce the sauce until thick and coating.
5. Arrange lamb on a platter, spoon over the sauce, top with prunes, almonds, sesame seeds and eggs.