Lamb Tagine

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1. 1Step 1: Cut the lamb into 1 1/2-inch pieces. Place in a gallon size resealable bag.
2. 2Step 2: Make the marinade by combining the oil, cumin, paprika, salt and pepper in a small bowl or glass measuring cup.
3. 3Step 3: Pour marinade into the bag with the lamb pieces. Seal the bag and “massage” the meat until all the pieces are covered with the marinade evenly. Place in the refrigerator for a minimum 1 hour and up to 8 hours.
4. 4Step 4: Once the meat has finished marinating in the spices, drizzle the 2 tablespoons of olive oil into a large Dutch oven or pot. Add the chopped onions and garlic and cook over medium heat until the onions just barely start to look translucent.
5. 5Step 5: Push the onions and garlic to the side and add half the lamb chunks to the bottom of the pan and continue to cook, browning all the sides of the meat and occasionally stirring the onions and garlic on the other side to keep the bottom from burning.
6. 6Step 6: Once the meat browned on all sides (don’t worry if the inside of the lamb isn’t cooked, you just want the outside browned), move it on top of the onions and add the remaining meat to the empty side of the pot. Don’t worry if things started to look crowded or get jumbled up in the pot. Just do the best you can. Brown the remaining meat the same manner as before. Once all the meat has browned, stir the entire pot together to combine all the ingredients. Then add the parsley leaves, paprika, salt, pepper, cumin, and saffron.
7. 7Step 7: Add 1 1/2 to 2 cups of water, or just enough water for all the meat to be barely submerged. Turn the heat up to high, and bring the water to a boil. Then reduce the heat to a bare simmer.
8. 8Step 8: Cover the pot, but leave it just slightly ajar, to let some of the steam escape. Cook the tagine for 1 1/2 hours, occasionally stirring it. If the sauce starts to look too thick, add an additional 1/4 cup of water to the pot, repeating if necessary.
9. 9Step 9: Once the 1 1/2 hours are up, add the prunes, cinnamon stick, honey, and the orange blossom water (if using). Stir to combine and add an additional 1/4 to 1/2 cup of water if the sauce looks too thick. Remember the prunes will absorb more of the liquid from the sauce. Cook for 20 more minutes at low temperature.
10. 10Step 10: Once the prunes are cooked, sprinkle the top of the tagine with sesame seeds, slice almonds and parsley leaves. Serve by itself or with a starch of your choice like cous cous, pearl cous cous or thick slices of toasted bread.