Imad’s Lamb Tagine With Prunes

1 kg lamb cut in 3 cm cubes
1 large onion, diced
30 ml olive oil
5 ml ground turmeric
5 ml ground ginger
5 ml ground cinnamon
250 ml water or broth
Pinch of Moroccan saffron
30 ml chopped cilantro or flat-leaf (Italian) parsley
125 ml sliced carrots
250 ml pitted prunes
(dates or dried apricots or a combination can also be used)
30 ml liquid honey
Salt and freshly ground pepper to taste
15 ml toasted sesame seeds to garnish

Combine the lamb, turmeric, ginger, and cinnamon in a plastic bag and shake or roll to coat the meat thoroughly with the spices and press them into the meat. If desired, leave to marinate for an hour or two. In a heavy Dutch oven or tagine, heat olive oil over medium-high heat. Saute the onions until they begin to soften, then add the meat, and brown lightly. Add the water or broth, saffron, cilantro or parsley, and carrots. Cover and reduce heat to medium-low. Cook until the lamb is tender, about 1 to 1.5 hours.

With a slotted spoon, transfer the meat to a heat-proof dish and keep warm while you finish the sauce. Return the liquid in the Dutch oven to a simmer. Add prunes or dried fruit, honey, and salt and pepper. Cover and cook for a few minutes to plump the prunes or fruit. Remove the cover, and continue to cook until sauce thickens to desired consistency. Return the meat to the sauce, and stir to coat completely. Warm through, and correct the seasonings if necessary. Sprinkle with sesame seeds and serve immediately with warm crusty bread and a salad. Serves 4 to 6.