Back to 5 servings 3 tablespoons olive oil 2 pounds boneless leg of lamb, cut into 2-inch chunks 2 inch piece fresh ginger, peeled and finely grated 1 teaspoon ground turmeric 2 medium onions, 1 diced, 1 thinly sliced 0.5 teaspoon saffron threads 0.5 cup chicken broth 0.5 cup beef broth 1 cup pitted prunes 0.5 cup Marcona almonds 1 tablespoon honey 1 teaspoon ground cinnamon salt, to taste black pepper, freshly ground, to taste 1 teaspoon sesame seeds, lightly toasted
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1 Step 1: Heat the olive oil in a Dutch oven over medium-high heat. Add the lamb, ginger and turmeric and brown, stirring, for about 3 minutes.2 Step 2: Add the diced onion and cook for 2 minutes, then stir in the saffron and cook for 30 seconds until fragrant.3 Step 3: Pour in both broths and bring to a boil. Reduce the heat to medium-low, cover, and simmer for about 1 hour, until the lamb is tender.4 Step 4: Heat the oven to 200°F (95°C). Transfer the lamb with a slotted spoon to a tagine or ovenproof casserole and keep it warm in the oven.5 Step 5: Set the pot of leftover cooking liquid back over the heat at a steady, active simmer. Stir in the sliced onion, prunes, almonds, honey, cinnamon, and a seasoning of salt and pepper. Leave the pot uncovered for roughly 15 minutes, until the liquid has reduced to a glossy sauce that clings to the back of a spoon.6 Step 6: Pour the sauce over the lamb and spread the prunes and almonds evenly. Taste and adjust the seasoning.7 Step 7: Sprinkle with the sesame seeds, cover, and serve warm from the tagine.getsaucepan.com/r/be645f68-ad2b-55dc-bda9-24cdc343915c
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