Fez Royal Lamb Tagine with Prunes and Toasted Almonds

Ingredients

• 500g lamb shoulder, diced into 3cm cubes
• 1 large onion, quartered
• 3 cloves garlic, peeled
• 2 tbsp olive oil
• 1 tsp ground ginger
• 1 tsp ground turmeric
• Large pinch of saffron threads, steeped in 1 tbsp warm water
• 1/2 tsp ground cinnamon
• 1/2 tsp Ras El Hanout
• Salt and freshly ground black pepper to taste
• 250g dried prunes, pitted
• 2 tbsp honey
• 100g blanched almonds, toasted
• 1 tbsp toasted sesame seeds, for garnish
• 300ml water or chicken broth
• Fresh cilantro, chopped, for garnish