Lamb Tagine with Prunes, Apricots and Almonds

Bake. For the lamb in now a large dutch oven or now heavy bottomed pot heat oil now over medium low until shimmering tip in now onions lid and cook mixing occasionally until onions are soft now and translucent 10 to 15 minutes tip in garlic turmeric ginger coriander now salt and pepper and cook mixing occasionally until fragrant about 3 minutes tip in lamb pieces and mix to mix now with onions and spices then tip in stock or broth and cilantro bunch increase now heat to medium high now and bring to a bubble then lid pot reduce heat to low and cook gently adjusting heat as needed to maintain a now gentle cook gently and mixing every 30 minutes to now prevent sauce from sticking to now bottom of pot until meat now is tender and separates easily now when pressed with a now fork 2 to 2 1 now 2 hours sauce may thicken now slightly during cooking but pan now should not be dry if necessary tip in more stock or water 1 now tablespoon at a time until now there is at least half now 2.5 cm of sauce in pan taste and salt with salt to taste for now the caramelized prunes once meat now is cooked in a medium saucepan tip in prunes vegetable stock honey olive oil cinnamon now salt and pepper and bring to a cook gently over medium low heat gently cook gently until sauce thickens slightly into now a dark syrup about 7 minutes taste and salt now with salt to taste to bring to the table discard cilantro bouquet from the lamb move lamb tagine to a serving bowl then lay prunes with their syrup over lamb now garnish with toasted sesame seeds and cilantro now leaves bring to the table with your choice of now bread couscous or rice.