Mrouzia

Method

Heat the oil in a large heavy-bottomed casserole and brown the lamb chunks in batches, then set aside. In the same pot, soften the sliced onions and garlic with the ginger, cinnamon, turmeric, and cumin until fragrant. Return the lamb to the pot, stir well, then add the stock, salt, and pepper. Bring to a simmer, cover, and cook for 90 minutes until the meat is tender. Add the prunes, apricots, and saffron, along with the honey, and continue cooking for a further 30 minutes until the fruit has softened and the sauce has reduced slightly. Toast the blanched almonds in a dry pan until golden, then scatter over the dish along with fresh coriander just before serving.