• Make-Ahead

Ingredients

1. 1 teaspoon sesame seeds
2. 3 tablespoons vegetable oil
3. 3 pounds trimmed boneless lamb shoulder, cut into 2 1/2-inch pieces
4. 1 medium onion, halved
5. 1 bunch of cilantro, tied in a bundle with kitchen string
6. 1 cinnamon stick, broken in half
7. 1/2 teaspoon ground ginger
8. Pinch of saffron threads
9. Salt and freshly ground pepper
10. 4 1/2 cups water
11. 3 cups pitted prunes (14 ounces), halved
12. 1 tablespoon honey
13. 1 teaspoon orange-flower water (optional)

Directions

1. In a small dry skillet, toast the sesame seeds over moderate heat until golden, 45 seconds. Transfer the seeds to a plate.
2. In a large enameled cast-iron casserole, combine the oil, lamb, onion, cilantro, cinnamon stick, ginger, saffron, a pinch of salt and 1/2 teaspoon of pepper. Add the water and bring to a boil. Reduce the heat to moderately low and cook, skimming the stew a few times, until the lamb is tender, about 1 1/2 hours.
3. Using a slotted spoon, remove the onion, cilantro and cinnamon stick and discard. Add the prunes to the casserole and simmer for 15 minutes. With a slotted spoon, transfer the lamb and prunes to a bowl. Boil the cooking liquid over high heat until slightly reduced, about 5 minutes. Add the honey and boil for 5 minutes. Return the lamb and prunes to the casserole and stir in the orange-flower water, if using. Season with salt. Transfer the stew to a bowl, sprinkle with the toasted sesame seeds and serve.

Make Ahead

The lamb tagine can be refrigerated for up to 3 days.

Serve With

Couscous or crusty bread.