The Lamb and Aromatics

• 2 lbs lamb shoulder (cut into 2-inch chunks)
• 2 large yellow onions (finely grated or minced)
• 3 cloves garlic (pressed or finely minced)
• 1/4 cup extra virgin olive oil
• 1 small bunch fresh cilantro and parsley (tied together with kitchen twine)

Spices and Seasoning

• 1 tsp ground ginger
• 1 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp Ras el Hanout (traditional Moroccan spice blend)
• 1/2 tsp saffron threads (crushed and soaked in 2 tbsp warm water)
• to taste salt and black pepper

The Sweet Garnish

• 1.5 cups dried prunes (pitted)
• 2 tbsp honey (wildflower or orange blossom preferred)
• 1 tsp ground cinnamon (for the prunes)
• 1/2 cup blanched almonds (fried in a little oil until golden)
• 1 tbsp toasted sesame seeds (for garnish)

Step 1: Marinating the Lamb

In a large bowl or directly in the base of a heavy-bottomed tagine or Dutch oven, mix the olive oil, garlic, ginger, turmeric, cinnamon, Ras el Hanout, saffron (with its soaking water), salt, and pepper. Add the lamb chunks and toss thoroughly to coat. If time permits, let it marinate for 30 minutes.

Step 2: The Initial Braise

Add the grated onions to the pot with the lamb. Place over medium heat and cook, stirring occasionally, for about 10 minutes until the onions soften and the lamb is lightly browned. Add the herb bundle (cilantro/parsley) and enough water to reach halfway up the meat (about 2 cups).

Step 3: Slow Cooking

Cover the pot tightly. If using a Dutch oven, reduce heat to low and simmer for 1.5 to 2 hours. If using a traditional clay tagine, use a heat diffuser and simmer very gently. The meat is done when it is buttery soft and easily pulls apart with a fork.

Step 4: Preparing the Sweet Prunes

While the lamb cooks, place the prunes in a small saucepan with 1 cup of water. Simmer for 10 minutes until tender. Drain most of the water, then add the honey, 1 tsp of cinnamon, and a ladle of the savory cooking liquid from the lamb pot. Simmer for another 5 minutes until the prunes are glazed and the liquid is syrupy.

Step 5: Reducing and Plating

Once the lamb is tender, remove the herb bundle. Increase the heat slightly to reduce the sauce until it is thick and coats the back of a spoon. Transfer the lamb and sauce to a serving platter. Arrange the glazed prunes on top, drizzle with the prune syrup, and scatter the fried almonds and sesame seeds over the dish.