Lamb Tagine with Prunes and Almonds

Pat the lamb pieces dry with paper towels and season generously with salt and pepper. Heat the olive oil in a heavy tagine base or wide Dutch oven over medium-high heat until shimmering. Sear the lamb in batches, leaving space between pieces, for 2–3 minutes per side until deeply golden-brown. The lamb fat renders beautifully and smells of lanolin and sweetness — do not crowd or you will steam instead of sear. Remove and rest on a plate, retaining all the fat in the pot.

Lower the heat to medium. Add the grated onion to the pot — it will splutter and release a great deal of moisture immediately. Cook, stirring often and scraping the fond loose, for 8–10 minutes until the onion has softened completely and the moisture has largely evaporated. Add the garlic, ginger, ras el hanout, cumin, cinnamon, and turmeric. Stir continuously for 2 minutes until the spices are fragrant and coat everything evenly in a deep terracotta paste. The kitchen should smell complex, warm, and almost floral.

Pour in the warm stock and the saffron with its steeping water, stirring to combine with the spice base. Return the seared lamb to the pot and nestle the pieces so they sit in a single layer, mostly submerged. Bring to a gentle simmer, then cover and cook over low heat (or in a 160°C / 325°F oven) for 1 hour 30 minutes, turning the lamb once halfway through.

Add the prunes and drizzle in the honey. Stir gently so as not to break up the now-tender lamb pieces. Remove the lid and raise the heat to medium. Simmer uncovered for 20–25 minutes, basting the meat occasionally, until the sauce has reduced to a thick, glossy, mahogany-coloured glaze that coats the back of a spoon heavily. The prunes will have partially dissolved into the sauce, adding body and sweetness. Taste and correct the seasoning with salt.

Scatter the toasted almonds over the surface of the tagine and finish with a generous handful of roughly chopped cilantro. Serve directly from the tagine base or transfer to a wide serving dish. The contrast of the crunchy almonds against the silky sauce and soft lamb, and the brightness of the fresh herb against the dark, sweet glaze, is what makes the dish complete. Serve with couscous, warmed flatbread, or rice to absorb the sauce.