1kglamb (with or without bone), cut into large chunks
2clovesgarlic, minced
1tspginger powder
1tspturmeric powder
1tspcoriander powder
½tspblack pepper powder
2largeyellow onions, finely chopped or grated
¼cupbutter or ghee
1cinnamon stick
2cupswater
1bunchcoriander, tied
1tspsalt
Prunes
350gdried prunes, pitted
1cupwater
1tbsprose water
1cinnamon stick
2tbsphoney
Garnish
½cupalmonds
couple tbspvegetable oil
1tbspsesame seeds
Instructions
In a small cup combine the ground saffron with ¼ cup of boiling water. Allow it to steep for 15 minutes.
In a large bowl combine the lamb with the garlic, ginger powder, turmeric powder, coriander powder, black pepper and saffron water. Mix the ingredients together and make sure to coat the lamb. Cover the bowl with cling wrap and allow to marinate for at least 15 to 20 minutes, ideally overnight.
In a large Tagine pot, layer the chopped onions, followed by the marinated lamb, cinnamon stick, butter or ghee and a bunch of coriander leaves. Cover the lamb with water. Bring the liquid to a boil on high heat, reduce the heat and cook for 75 minutes. Remove the bunch of coriander. Add prunes and honey and season with salt. Cover and continue cooking the lamb for an additional 20 to 30 minutes until the excess liquid has reduced, the sauce has thickened, and the meat has cooked through and softened.
In a small frying pan, heat vegetable oil on medium-low heat and gently fry the almonds until golden brown. Remove and reserve on the side.
Serve the lamb tagine directly from the pot. Garnish with the fried almonds and toasted sesame seeds. Enjoy with couscous.