Amazigh Lamb Tagine
Recipe submitted by Dalila Tillia
Traditional Moroccan (Amazigh) Lamb Tagine
1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
1 medium red onion, halved and thinly sliced
3 tbsp plus 1/4 cup olive oil, divided
2 tbsp Afez Ras El Hanout spice mix
1 pinch saffron threads
1 tbsp water
About 1pint water
1/2 lb prunes
3 tbsp honey
1 tbsp sesame seeds
250g whole blanched almonds
1. 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.
2. 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.
3. Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
4. 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.