Lamb tagine with prunes

Step 1: Put the 2 ⅝ lb boneless lamb shoulder in a heavy casserole or tagine with the 2 onions, 3 cloves garlic, 1 ½ tsp ground ginger, 1 cinnamon stick, 1 pinch saffron threads and its water, ½ tsp ground turmeric, ½ tsp black pepper, 1 tsp salt and 3 tbsp olive oil. Toss well with your hands so the spices coat every piece.

Step 2: Set over a medium heat and cook for 8 minutes, turning the meat now and then, until the onion softens and the spices smell toasty. Don't let the onion brown.

Step 3: Pour in the 2 ½ cups water, bring to the boil, then cover and turn the heat to low. Simmer gently for 1 hour 45 minutes, turning the meat every 30 minutes and adding a splash of water if the pan looks dry.

Step 4: While the lamb cooks, soak the 9 oz pitted prunes in hot water for 15 minutes, then drain.

Step 5: Test the lamb: a chunk should break apart easily when pressed with a fork. Braised this long it is far beyond well done, so tenderness, not temperature, is the guide; give it another 15–20 minutes if it still resists.

Step 6: Ladle about 150 ml of the cooking liquid into a small pan. Add the prunes, 2 tbsp honey and 1 tsp ground cinnamon and simmer over a medium-low heat for 10–12 minutes until the liquid turns syrupy and the prunes are plump and shiny. Stir in the orange blossom water if using. A common mistake is simmering the prunes in the main pot, where they break down and make the whole sauce cloying.

Step 7: Meanwhile heat the 2 tbsp vegetable oil in a small frying pan over a medium heat and fry the 2 ⅛ oz blanched almonds, stirring constantly, for 3–4 minutes until evenly golden. Drain on kitchen paper.

Step 8: Remove the cinnamon stick. If the lamb sauce is thin, uncover and boil it over a medium-high heat for 5 minutes until it coats the meat.

Step 9: Arrange the lamb on a warm platter or leave it in the tagine, spoon the prunes and their syrup over the top, and finish with the almonds and 1 tbsp sesame seeds.