Eid Lamb Tagine with Saffron, Almonds and Honey

• ¼ tsp Dried saffron threads
• 60 ml Water, just-boiled
• 2 medium Yellow onion
• 4 cloves Garlic
• 2 tbsp Extra virgin olive oil
• 900 g Lamb shoulder, boneless
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 2 tsp Ground ginger
• 1 tsp Ground cinnamon
• 2 tbsp Honey
• 60 g Blanched almonds

1. Crush the saffron threads in a mortar and pestle, then pour over the just-boiled water and leave to infuse while you prep everything else. Slice the onion and finely chop the garlic.
2. Heat the olive oil in a tagine base or Dutch oven over medium-high heat. Season the lamb with the salt and pepper, then brown in batches for 6 to 8 minutes total, turning until well coloured. Transfer the lamb to a plate.
3. Lower the heat to medium and add the onion to the pot with a pinch more salt from the measured amount if needed. Cook for 10 to 12 minutes, stirring, until softened and lightly golden. Stir in the garlic, ground ginger and ground cinnamon and cook for 1 minute until fragrant.
4. Return the lamb to the pot and pour in the saffron water, scraping up any browned bits. Bring to a gentle simmer, then cover and cook on the lowest heat for 1 hour 45 minutes to 2 hours, stirring once or twice, until the lamb is very tender and the sauce is glossy. If it looks dry at any point, add a splash of water to keep it gently bubbling.
5. While the tagine finishes, toast the blanched almonds in a dry frying pan over medium heat for 3 to 5 minutes, shaking often, until golden and nutty. Tip them onto a plate so they do not continue cooking in the hot pan.
6. Stir the honey into the tagine and simmer uncovered for 5 to 10 minutes until the sauce lightly thickens and coats the lamb. Taste and adjust with a little more salt or pepper if needed. Serve topped with the toasted almonds.

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