Tajine

Preparing the ingredients:

1. 1Cut the onions into small dice.
2. 2Prepare a saffron infusion by pouring a pinch of threads into 200 ml of boiling water, then let it steep.
3. 3Finely chop the parsley, removing the thick stems.
4. 4Finely mince the garlic.

Cooking the tajine:

1. 5Heat a little olive oil in a large pot over high heat.
2. 6Sear the lamb pieces until nicely golden brown.
3. 7Remove the meat and set aside.
4. 8Add the onions to the pot and cook until soft and translucent.
5. 9Stir in the garlic, then season with the salt, pepper, turmeric, ginger, coriander, and cumin.
6. 10Return the meat to the pot and mix with the spices and onions.
7. 11Pour in the saffron infusion, topped up with a little water, then scrape the bottom of the pot to release the browned bits.
8. 12Add the chopped parsley, then cover and reduce the heat.
9. 13Simmer gently for about 2 hours, until the meat is tender and falls apart easily.

Preparing the prune sauce:

1. 14Take out about 120 ml of the spiced broth from the tajine.
2. 15Add the prunes (softened beforehand if needed) to a saucepan with the broth and enough water to cover them.
3. 16Bring to a boil and cook for 10 minutes until you get a thick sauce.
4. 17Stir in the sugar and cinnamon, then mix gently.
5. 18Add a knob of butter and let it melt into the sauce.

Assembly:

1. 19Slice half of the prunes into quarters and stir these pieces into the tajine to balance the flavors.
2. 20Transfer the tajine to a serving dish, then arrange the whole prunes on top.
3. 21Sprinkle with blanched almonds lightly toasted in a pan, along with toasted sesame seeds.
4. 22Garnish with a little chopped fresh parsley.