Lamb tagine with prunes

Method

1. 1 Marinate the lamb with ras el hanout, minced ginger, saffron pistils steeped in warm water, and salt for 30 minutes.
2. 2 Sauté the onions in olive oil for 6 minutes, then add the lamb and sear on all sides.
3. 3 Add just enough water to cover the meat, cover the tagine pot, and simmer over low heat for 90 minutes until the meat is tender.
4. 4 Soak the dried plums in warm water for 15 minutes, then put them in a pot with cinnamon, star anise, and sugar. Simmer for another 20 minutes until the sauce thickens and becomes glossy.
5. 5 Roast the almonds for 4 minutes, then sprinkle them on top before serving.

With an appliance

• Pressure cooker 1 hr 30 min

  Replace step 3: simmer the lamb under high pressure for 30 minutes, then release the pressure naturally for 15 minutes; add the plums, cinnamon, and sugar from step 4 and cook with the lid open for another 15 minutes to thicken the sauce.