Moroccan Lamb Tagine with Preserved Lemon and Ras el Hanout

Steep the saffron: combine 1/4 tsp saffron threads with 3 tbsp warm (not boiling) water in a small bowl. Let stand 20 minutes — the water should turn deep amber. Set aside.

Season the lamb: mix ras el hanout, cumin, paprika, 1.5 tsp salt, and pepper in a large bowl. Add the lamb pieces and toss until thoroughly coated. If time allows, cover and refrigerate for 1-4 hours; otherwise proceed immediately.

Sear the lamb: heat 3 tbsp olive oil in the base of a tagine or a Dutch oven over medium-high heat until shimmering. Working in two batches, sear the lamb on all sides until deeply browned, 3-4 minutes per side. Do not crowd the pan — crowding steams instead of sears. Transfer seared pieces to a plate.

Build the base: reduce heat to medium. Add the remaining 1 tbsp olive oil, then add the grated onions. Cook, stirring occasionally, until the onion is golden and much of its moisture has evaporated, 10-12 minutes — it should look almost like a rough paste.

Add aromatics: stir in the garlic, ginger, and cinnamon stick. Cook 2 minutes until fragrant and the raw garlic smell mellows. Pour in the saffron water, scraping up any browned bits from the base of the pot.

Return the lamb and add liquid: nestle the seared lamb pieces back into the pot. Pour in the stock — the liquid should come about one-third of the way up the lamb, not submerge it. Scatter the preserved lemon strips over and around the meat.

Braise low and slow: if using a tagine on a stovetop, use a heat diffuser and maintain the lowest possible simmer, covered, for 90 minutes. If using a Dutch oven in the oven, cover and cook at 160C (325F) for 90 minutes. The lamb should be fork-tender and pulling away from the bone.

Add fruit: nestle the prunes and apricot halves into the braising liquid. Drizzle the honey over the top. Return to heat (or oven) and cook covered for a further 20-25 minutes until the fruit is plump and the sauce has reduced to a light syrup.

Taste and adjust: remove the cinnamon stick. Taste the sauce — it should be savory-forward with background sweetness. If it tastes flat, add a few drops of the reserved preserved lemon juice. Season with remaining salt if needed. If the sauce is thin, simmer uncovered for 5 minutes.

Serve directly from the tagine or pot: scatter toasted almonds over the top and finish with chopped cilantro. Serve with Moroccan flatbread (khobz) or semolina couscous to catch the sauce.