Mrouzia lamb tagine

Ingredients

Instructions

1. Steep the saffron threads in warm water for 30 minutes, then strain and reserve the saffron water.
2. Mix the turmeric, ras el hanout, ginger, cinnamon, coriander, black pepper and salt with a little water to form a marinade. Coat the meat thoroughly and marinate for 20 minutes.
3. Heat a large pot or tagine over medium-high heat. Add just enough olive oil to coat the bottom, then brown the meat on both sides.
4. Add the hot water, lower the heat to medium, cover and simmer for 30 minutes.
5. Add the diced onions, cover again and cook for 10 minutes.
6. While the onions cook, soak the prunes, raisins and jujubes in hot water for 10 minutes, then drain.
7. Add the soaked fruit, honey, vinegar and saffron water to the tagine. Bring back to a simmer for a few minutes, then add the dried mint.
8. Lower the heat to the lowest setting, cover and cook until the meat is very tender, about 1 hour. Stir occasionally without letting out too much steam.
9. Transfer to a serving dish and serve hot. Garnish with sesame seeds and sliced almonds only if desired.