• 100gr / 3 ½ oz blanched almonds
• 1,5 kg lamb meat (shoulder), cut into pieces
• 2 large onions, grated
• 2 garlic cloves, crushed
• 1 teaspoon ground ginger
• 1 pinch saffron
• 2 sticks cinnamon
• 2 teaspoons ground cinnamon
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped cilantro
• 2 tablespoons sesame seeds, toasted
• 4 tablespoons sugar
• Olive oil
• 450gr / 1lb dried plums, unpitted
• Salt
• Pepper

Preheat the oven to Th. 7 / 210°C.

Toast almonds in the oven until golden brown. Set aside.

In a large pan, heat the olive oil and sear the lamb, with the onions, garlic, 1 teaspoon ground cinnamon, 1 cinnamon stick, ground ginger, saffron, parsley, cilantro, salt, and pepper. Cook 5 minutes until meat is colored on every sides. Take off the heat. Transfer in a tagine dish. Pour 2 glasses water. Cook in the oven, covered 1 hour th.5. Add more water if necessary.

Cook dried plums in a pan with a little bit of the tagine sauce, sugar, 1 cinnamon stick, and salt. Cover and cook 15 minutes. Add more water if necessary. Drain plums. Serve the lamb tagine with the plums. Decorate with the roasted almonds and the sesame seeds.