- Servings: Makes 6 servings
- Prep Time: 1 minute
- Cook Time: 15 to 20 minutes
- Total Time: 1 1/2 hours
Ingredients:
| 2½ lb | Boneless Lamb Shoulder, cut into 1 ½" pieces |
| 1 | Medium Red Onion, halved and thinly sliced |
| 3 Tbsp | Plus 1/4 Cup Olive Oil, divided |
| 3 | (3") Cinnamon Sticks |
| 1 tsp | Ground Cinnamon |
| 1 tsp | Ground Ginger |
| 1 tsp | Turmeric |
| 1 | Pinch Saffron Threads |
| 1 Tbsp | White Wine or Water |
| About 2 1/2 Cups Water | |
| ½ lb | Prunes (about 2 Cups) |
| 3 Tbsp | Mild Honey |
| 1 Tbsp | Sesame Seeds |
| ½ cup | Whole Blanched Almonds |
Directions:
Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden. Drain on paper towels. Serve tagine sprinkled with sesame seeds and almonds.
Cooks' note: Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.
$24.99 and up
Chateau Cambon la Pelouse 2005
