Lamb Tagine with Prunes and Almonds

🔥 Prep

• Cut the 700g lamb shoulder into 2‑cm cubes.
• Peel and finely chop the 200g yellow onion.
• Peel and mince the 4 cloves garlic.
• Peel and grate the 1‑inch fresh ginger.
• If the 150g dried prunes are whole, pit and halve them.
• Roughly chop the 50g blanched almonds.
• Measure out the 2 tbsp honey, 1 tsp ground cinnamon, 0.25 tsp saffron threads, 0.5 tsp ground turmeric, 0.5 tsp ground ginger, 1 tbsp toasted sesame seed, 3 tbsp olive oil, 1 tbsp butter, 1.5 tsp salt, 0.5 tsp black pepper.
• Soak the saffron threads in 2 tbsp warm water (taken from the 400 ml total) to release color.

🔥 Cook

• 1. Heat 2 tbsp olive oil and 1 tbsp butter in a heavy‑bottomed pot or tagine over medium-high heat until shimmering.
• 2. Add the lamb cubes in a single layer and sear for 5‑6 minutes, turning until browned on all sides; work in batches if needed.
• 3. Transfer the browned lamb to a plate and set aside.
• 4. Reduce heat to medium, add the remaining 1 tbsp olive oil, then add the chopped onion and sauté for 4 minutes until translucent.
• 5. Stir in the minced garlic, grated ginger, and cook for 1 minute until fragrant.
• 6. Add the ground cinnamon, turmeric, ground ginger, and the saffron‑infused water; stir and cook for 30 seconds to toast the spices.
• 7. Return the lamb (with any juices) to the pot, pour in the remaining 380 ml water, and add 1 tsp salt and ¼ tsp black pepper.
• 8. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour 30 minutes until the lamb is fork‑tender, stirring occasionally.
• 9. Stir in the honey‑caramelized prunes (add the prunes and honey together) and continue to simmer uncovered for 15 minutes to thicken the sauce.
• 10. Remove from heat, sprinkle the toasted almonds and sesame seeds over the top, and let rest 5 minutes before serving.

🔥 Serve

• Transfer the tagine to a warm serving dish, garnish with a few extra toasted almonds and a drizzle of honey if desired.
• Serve hot with fluffy couscous, warm flatbread, or steamed basmati rice.
• Accompany with a simple salad of cucumber, tomato, and mint dressed with lemon‑olive oil.