Lamb Tagine with Prunes and Almonds (طاجين لحم بالبرقوق واللوز) — Moroccan sweet-and-savory saffron stew

• 1200 gBone-in lamb shoulder, cut into 5 cm pieces (Trim excess surface fat but keep some for flavor)
• 200 gYellow onion, finely grated
• 12 gGarlic cloves, minced
• 30 mlExtra-virgin olive oil
• 2 tspGround ginger
• 1 tspGround cinnamon
• 1 tspGround turmeric
• 1 tspGround black pepper
• 2 tspFine sea salt
• 0.25 tspSaffron threads (About 0.2 g)
• 30 mlWarm water (for blooming saffron)
• 600 mlChicken stock (low-sodium)
• 15 gCilantro, finely chopped
• 15 gFlat-leaf parsley, finely chopped
• 1 leafBay leaf
• 250 gPitted prunes
• 250 mlWater (for simmering prunes)
• 30 mlHoney
• 0.5 tspGround cinnamon (for prunes)
• 80 gToasted blanched almonds (Toast in a dry pan until golden)
• 2 tspToasted sesame seeds (Optional but traditional in many homes)

Instructions

1. 1

   Bloom the saffron by crushing the threads between your fingers, then stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully infuse, and keep it near the stove for easy use.

2. 2

   In a heavy pot or tagine base, heat the olive oil over medium heat for 1 minute. Add the grated onion and cook for 6–8 minutes, stirring often, until it turns soft and glossy without browning.

3. 3

   Add the minced garlic, ground ginger, cinnamon, turmeric, black pepper, and salt, and stir for 30 seconds to toast the spices. Add the lamb pieces and turn them for 5–7 minutes until most sides lose their raw color and pick up light browning.

4. 4

   Pour in the chicken stock and the bloomed saffron (including the soaking water), then add the bay leaf, cilantro, and parsley. Bring the pot to a gentle simmer, then reduce heat to low, cover, and cook for 90 minutes, turning the lamb once or twice so it braises evenly.

5. 5

   While the lamb cooks, simmer the prunes in 250 ml water in a small saucepan for 10 minutes until plump and glossy. Stir in the honey and 0.5 tsp cinnamon, then simmer 2 minutes more so the liquid turns syrupy and lightly coats the fruit.

6. 6

   When the lamb is tender, uncover the pot and simmer for 10–15 minutes to slightly reduce the sauce. Skim off 15–30 ml of surface fat if needed, because a cleaner sauce helps the saffron and spice flavors taste brighter.

7. 7

   Gently fold the prunes and their syrup into the lamb, keeping the fruit as intact as possible. Cover and cook 10 minutes more so the sweet prune syrup merges with the savory braising liquid and the sauce thickens to a spoon-coating consistency.

8. 8

   Taste the sauce and adjust with 0.25 tsp salt if needed, then turn off the heat and rest the tagine for 10 minutes. Serve topped with toasted almonds and sesame seeds, letting each bowl get both lamb and prunes with plenty of saffron-rich sauce.