Lamb Tagine with Prunes (Mrouzia)

Ingredients

• 2 1/2 pounds lamb shoulder, cut into 2-inch pieces
• 2 tablespoons vegetable oil
• 2 onions, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon, plus more for garnish
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon saffron threads, crushed
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt, plus more to taste
• 3 cups water
• 1 cup pitted prunes
• 3 tablespoons honey
• 2 tablespoons unsalted butter
• 1/2 cup blanched almonds
• 1 tablespoon sesame seeds, toasted, for garnish

Method

1. 1

   Season the lamb pieces with salt and black pepper.

2. 2

   Heat the oil in a large tagine or heavy pot over medium-high heat and brown the lamb in batches, about 3 minutes per side, then remove and set aside.

   6:00 · Brown lamb
3. 3

   Add the onions to the pot and cook over medium heat, stirring, until softened and translucent, about 5 minutes.

   5:00 · Soften onions
4. 4

   Stir in the garlic, ginger, cinnamon, turmeric, saffron, and 1 teaspoon salt, and cook until fragrant, about 1 minute.

   1:00 · Toast spices
5. 5

   Return the lamb to the pot, add the water, and bring to a simmer.

6. 6

   Cover and simmer over low heat until the lamb is tender, about 2 hours, stirring occasionally.

   2:00:00 · Simmer lamb
7. 7

   Add the prunes and honey to the pot, cover, and continue simmering until the prunes are plump and the sauce has thickened slightly, about 30 minutes.

   30:00 · Simmer with prunes
8. 8

   Meanwhile, melt the butter in a small skillet over medium heat and fry the almonds until golden, about 3 minutes, then drain on paper towels.

   3:00 · Fry almonds
9. 9

   Taste the sauce and adjust salt as needed; if the sauce is too thin, uncover and simmer a few minutes longer to reduce.

10. 10

    Transfer the lamb, prunes, and sauce to a serving platter, scatter the fried almonds and toasted sesame seeds over the top, and dust lightly with cinnamon before serving.