Lamb Prune Tagine

Ingredients

• 500 g Lamb Shoulder
• 120 g Prunes
• 2 pcs Onion
• 3 pcs Garlic
• 10 g Ginger
• 12 g Cilantro
• 10 g Parsley
• 4 tbsp Olive Oil
• 2 tsp Ras El Hanout
• 0.5 tsp Ground Cinnamon
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 0.25 tsp Saffron
• 240 ml Chicken Stock
• 1 tbsp Tomato Paste
• 0.5 pcs Preserved Lemon
• 1 tbsp Honey
• 30 g Almonds
• 2.75 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 0.5 pcs Lemon

Method

1. In a bowl, combine {cilantro}, {parsley}, {garlic}, {ginger}, {olive_oil}, {ground_cumin}, {paprika}, {ras_el_hanout}, {kosher_salt}, and {black_pepper} into a thick paste. Rub it over {lamb_shoulder} so the seasoning penetrates early and builds depth.
2. Let the coated {lamb_shoulder} stand so the aromatics hydrate and cling; this head start helps the braise taste rounded, not flat.
3. Toast {almonds} in a dry skillet over medium heat, shaking often, until golden and fragrant. Tip out immediately so they do not scorch.
4. Steep {saffron} in a little warm {chicken_stock} until the liquid turns deep gold and intensely floral.
5. In a tagine or heavy Dutch oven over medium-low heat, warm {olive_oil}, add {onion} with a pinch of {kosher_salt}, and sweat until very soft and lightly golden. Stir in {tomato_paste} and cook until it darkens slightly, then add a pinch of {ground_cinnamon} to bloom until fragrant.
6. Set the marinated {lamb_shoulder} over the softened {onion}, add the saffron {chicken_stock}, then nestle in {prunes} and {preserved_lemon}. Season again with {kosher_salt}, cover, and braise over very low heat until the meat is fork-tender and the sauce is glossy. Low heat matters here so the lamb stays succulent and the sauce self-bastes rather than boils hard.
7. Uncover the tagine, turn to low-medium heat, and stir in {honey}. Reduce gently until the sauce lightly coats a spoon and the {prunes} look plump and lacquered; taste and adjust with {kosher_salt} and {black_pepper}.
8. Turn off the heat and rest the tagine briefly so the juices settle. Fold in a little {cilantro} and {parsley}, then brighten with a squeeze of {lemon} for lift.
9. Spoon the {lamb_shoulder}, onions, and sauce into warm bowls, scatter over the toasted {almonds}, and serve at once while the meat is hot and the sauce is glossy.