Lamb Tagine with Prunes and Cinnamon

Ingredients

• 0.5 cup blanched almonds and whole
• 3 sticks cinnamon (3-inch)
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 3 tablespoons honey 
• 2.5 lb lamb shoulder boneless cut into 1 1/2-inch pieces
• 3 tablespoons olive oil divided
• 2 cups prune- cut to pieces 
• 1 medium onion red halved thinly sliced
• 1 pinch saffron threads 
• 1 tablespoon sesame seed 
• 1 teaspoon turmeric 
• 2.5 cups water 
• 1 tablespoon wine 

Equipment

• bowl
• frying pan
• paper towels
• pot
• tajine pot

Directions

1. Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
2. Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds. Crumble into wine and let stand 1 minute.
3. Add wine to pot, then add enough water to just cover lamb. Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
4. Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes. Season with salt.
5. Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
6. Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden.
7. Drain on paper towels.
8. Serve tagine sprinkled with sesame seeds and almonds.
9. Tagine can be cooked 1 day ahead and chilled (covered once cool). Reheat gently, thinning with water if needed.