Set oven to 160 degrees Celsius.
Cut the lamb into 2cm dice and brown, on all sides, in a hot pan with a little frying oil. Do this in batches and be careful not to over crowd the pan. Remove from the pan and place directly in an ovenproof dish with a heavy lid.
Peel and finely dice the onion. peel and finely slice the garlic cloves.
Place a little olive oil in a frying pan and heat gently. Add the dices onion and cook, slowly, for about 10 -15 min or until completely soft and translucent, stirring occasionally.
Add the sliced garlic and cook for a further minute.
Add the cinnamon stick followed by the rest of the spices and the tomato puree. Add about 100ml of water and stir well. Add all this to the browned lamb. Add a little more water, if necessary. The water should come up to 2/3 of the lamb.
Add the honey and stir well.
Bring the lamb up to the boil, cover and transfer to the oven. Cook for 1 hour before adding the prunes. Transfer back to the oven and cook for another 40 min or until the lamb is completely tender. Season to taste with salt and pepper. Keep warm until needed.
Soak the saffron in a little warm water until the water has turned a bright yellow colour, about 20 min.
Place the couscous in a heatproof bowl, and drizzle with a little olive oil. Rub this through using your hands, making sure each grain is lightly coated.
Bring 310ml of water to the boil, add a pinch of salt and the saffron solution. Add the boiling water to the couscous, cover in cling film and let it sit for 8 -10 min. Remove the cling film and fluff the couscous with a fork. Keep warm.
In a small saucepan, add the 50ml olive oil and grate the garlic clove directly into the oil. Heat over a medium heat, stir constantly until the garlic is a nut brown colour. Strain the oil through a sieve, reserving the nut brown garlic.
Place the flaked almonds in a dry frying pan and toast over a high heat, tossing or stirring all the time until they are nicely toasted. Add these to the couscous, together with the nut brown garlic and a little of the reserved garlic infused oil. Stir through and serve with the Lamb.
Garnish with sesame seeds and torn coriander leaves.
«Make Lamb Stew one or two days before you need it. I improves with time, as the flavours have time to develop and mature. Re heat thoroughly before serving.»
Moroccan stew often, mistakenly, referred to as a Tagine. The Tagine is the vessel in which the stew is cooked. The sweetness of the prunes and honey work particularly well with the strong flavour of the lamb.