Lamb Tagine with Prunes

Pat the lamb dry and cut into large chunks; finely chop the onion, mince the garlic, tie the cilantro into a bunch, and soak the saffron in 1 tbsp of water.

Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat. Brown the lamb in batches until golden on all sides, about 3–4 minutes per batch, then transfer to a plate.

Reduce the heat to medium, add the onion to the same pot, cover with a lid, and cook for 10–15 minutes, until soft and translucent.

Return the lamb to the pot with the onion, add the garlic, turmeric, ground ginger, salt, black pepper, the saffron with its soaking water, and 320 ml water. Lay the cilantro on top, bring to a boil, cover, and simmer over very low heat for 2 hours, until the meat is tender and falls easily off the bone.

After 1 hour, ladle out 100 ml of the sauce for the prunes; if there's barely any liquid left in the pot, add a bit more water so the meat doesn't stick.

Pour boiling water over the prunes and let sit for 5 minutes, then drain and transfer to a small skillet. Add the reserved sauce, honey, and cinnamon. Simmer over medium-low heat for 5 minutes, until the syrup thickens and the prunes turn glossy.

Remove the cilantro, arrange the lamb with the onion sauce on a serving platter, top with the prunes and syrup, and sprinkle with toasted almonds. Serve hot.