Lamb Tagine with Prunes and Almonds

Ingredients

• 1.5 kg (3.3 lb)lamb shoulder, chunks
• 2onions, sliced
• 1 tspginger
• 1 tspcinnamon
• 1 tspturmeric
• 250 g (9 oz)prunes
• 2 tbsphoney
• 80 g (3 oz)blanched almonds, toasted
• 3 tbspolive oil
• to finishsesame seeds
• to tastesalt

Method

1. In a large, heavy-bottomed pot or a traditional tagine, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the 1.5 kg (3.3 lb) of lamb shoulder chunks in batches to avoid overcrowding. Brown the lamb on all sides until a deep golden crust forms, which will add depth of flavor to the dish. Remove the lamb and set aside.
2. Lower the heat to medium and add the sliced onions to the same pot. Stir in 1 teaspoon each of ginger, cinnamon, and turmeric. Cook the onions and spices together, stirring frequently, until the onions become soft and translucent, and the spices release their aroma, about 5-7 minutes.
3. Return the browned lamb to the pot with the onions and spices. Pour enough water to come halfway up the meat, ensuring the lamb is partially submerged. Cover the pot with a lid and reduce the heat to a gentle simmer. Allow it to cook for about 1 hour and 20 minutes, stirring occasionally, until the lamb is tender and the flavors meld together.
4. After the initial simmering, add 250 g (9 oz) of prunes and 2 tablespoons of honey to the pot. Stir gently to combine. Continue to cook uncovered for another 20 minutes, allowing the sauce to reduce and thicken to a syrupy consistency. The lamb should be fork-tender and the prunes plump and infused with the sauce.
5. Once the sauce has reached the desired consistency, taste and adjust the seasoning with salt as needed. Scatter 80 g (3 oz) of toasted blanched almonds over the top, followed by a sprinkling of sesame seeds. Serve the lamb tagine hot, accompanied by bread or couscous to soak up the rich, flavorful sauce.