lamb tagine with honey, prunes, onions & toasted almonds

Serve this Moroccan stew over couscous or with chunks of warm, crusty bread.

SERVES: 6

INGREDIENTS:

• 16 pearl onions
• 2 Tbs. olive oil
• 2 lb. lamb stew meat cut into
• 1-inch cubes, or 1/2 leg of lamb
• cut into 1-inch cubes, bone reserved
• 1 medium onion, finely diced
• 10 threads Spanish saffron
• 11/2 cups homemade or lower-salt
• beef broth or water
• 1/3 cup honey
• 1 tsp. ground turmeric
• 1/2 tsp. ground cinnamon
• 1/8 tsp. ground mace
• 1 cup (about 24) pitted prunes
• 20 sprigs fresh cilantro, chopped
• 1/4 cup whole almonds
• Kosher salt and freshly ground black pepper

INSTRUCTIONS:

1. Heat the oven to 375°F. In a small saucepan filled with boiling water, blanch the pearl onions for 1 minute. Drain and let cool. Peel the onions and set aside.
2. In a medium Dutch oven, heat the olive oil over medium-high heat. Brown the meat in batches on all sides. Transfer the meat to a platter. Add the diced onion to the pot and cook, stirring occasionally, until softened, about 5 minutes.
3. Grind the saffron in a mortar and pestle (or rub it between your fingers) and add it to the beef broth. Return the meat to the pot. Stir the broth into the pot with the lamb, along with any bones. Stir in the honey, turmeric, cinnamon, mace, and prunes. Add the cilantro. Cover the pot tightly with foil and then with a lid. Put the pot in the oven and bake until the lamb is tender, about 50 minutes. Add the pearl onions, cover, and cook for another 5 minutes.
4. Meanwhile, in a small dry nonstick frying pan, toast the almonds until golden. Set aside.
5. Remove the foil and lid. Carefully spoon off any grease. Add 1 tsp. salt and 11/2 tsp. pepper. Return the pot, uncovered, to the oven, and let the sauce reduce slightly, about 5 minutes. Sprinkle the tagine with the toasted almonds. Serve on rimmed plates or in shallow bowls