This well-balanced stew is intense yet mellow. The prunes soak up the fragrant spices, and long, slow cooking turns the lamb fork-tender.

　　

Ingredients

Makes 6 servings

　　2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces

　　1 medium red onion, halved and thinly sliced

　　3 tablespoons plus 1/4 cup olive oil, divided

　　3 (3-inch) cinnamon sticks

　　1 teaspoon ground cinnamon

　　1 teaspoon ground ginger

　　1 teaspoon turmeric

　　1 pinch saffron threads

　　1 tablespoon white wine or water

　　About 2 1/2 cups water

　　1/2 lb prunes (about 2 cups)

　　3 tablespoons mild honey

　　1 tablespoon sesame seeds

　　1/2 cup whole blanched almonds

　　

Step 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.

　　

Step 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.

　　

Step 3

Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.

　　

Step 4

Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.

　　

Step 5

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.