Lamb Tagine with Prunes and Cinnamon

Ingredients:
2 1/2 pound boneless lamb shoulder, cut into 1 1/2-inch pieces
1 medium red onion, halved and thinly sliced
3 tablespoons plus 1/4 cup olive oil, divided
3 (3-inch) cinnamon sticks
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt, plus more for seasoning
1/2 teaspoon black pepper
1 pinch saffron threads
1 tablespoon white wine or water
About 2 1/2 cups water
1/2 pound prunes (about 2 cups)
3 tablespoons mild honey
1 tablespoon sesame seeds
1/2 cup whole blanched almonds

Method of Preparation:
1. In a 5- to 6-quart heavy pot, toss together lamb, onion, 3 tablespoons oil, and all spices except saffron.

2. In a dry small skillet (not nonstick) lightly toast saffron over medium heat until just fragrant, 15 to 30 seconds.  Crumble into the wine and let stand 1 minute.  Add wine to pot, and then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.

3. Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes.  Season with salt.

4. In a dry small skillet toast sesame seeds over medium heat, stirring, until pale golden, then transfer to a small bowl.

5. Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers.  Fry almonds until golden.  Drain on paper towels.

6. Serve tagine sprinkled with sesame seeds and almonds.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University College of Culinary Arts. “Moroccan Recipes,” aired during the week of September 22, 2008.