Serves 6 people

Preparation time   30 minutes
Cooking time         2 hours

1.5kg lamb (shoulder)
2 pinches saffron
1 cinnamon stick
2 onions, finely sliced
100g butter
400g prunes, stoned
3 tablespoons honey
1 teaspoon cinnamon
1 teaspoon cumin
200g blanched almonds
salt and pepper

Cut the meat in cubes and place in the tagine with half a teaspoon of pepper, cumin, the saffron, cinnamon stick, onions and the butter. Add salt and a tiny bit of water. Cover and cook on a low heat for about 1.25 hours. Check every now and then and stir. If the lamb starts to stick, add a little more water.

When the meat is cooked, add the prunes and cook for about 15 minutes and then add the honey and cinnamon. Let the lamb and prunes cook for another 30 minutes and if too liquid leave the tagine lid off and let the sauce reduce.

While the meat is cooking, brown the almonds in a little oil.

Decorate the meat and prunes with the almonds and sprinkle with sesame seeds.

 Serve with couscous.