Moroccan Lamb Tagine

Steps

1. Mix the lamb with cumin powder, ginger powder, black pepper, coriander powder, turmeric powder, paprika, cayenne pepper, and salt to taste. Leave to marinate for 30 minutes.
2. Place the tagine base on a heat diffuser or heavy pan. Heat 2 TBS olive oil in the pan over high flame.
3. Add the large onion (finely chopped or grated) and salt to taste. Mix well.
4. Add paprika, then add the 2-3 grated garlic cloves. Stir well on high flame for 3-4 minutes until the color changes.
5. Pinch of saffron in a little hot water; stir well with 4-5 TBS of this saffron water and add the 2 medium-sized grated tomatoes. Stir well to combine the ingredients.
6. Cover the pan and cook on high flame for 7-10 minutes until the mixture starts bubbling.
7. Add 1 bay leaf and a small cinnamon stick. Add just enough hot water (about 1 cup total) to cover the lamb pieces, stir well, then cover and cook on medium-low flame for 1-2 hours (the longer the better).
8. Melt a little butter in the same pan.
9. Add 6 dried apricots, 5-6 prunes, 1/4 cup raisins, and 2 halved dried figs. Stir well on medium-low flame with 1 TBS honey (or more if you like it sweeter) and 1/2 TSP cinnamon powder until they become caramelized. Remove and leave aside.
10. Add 1/4 cup almonds to the same pan. Stir well for 2-3 minutes until they become golden. Remove and leave aside.
11. After about 2 hours, check the consistency of the sauce; if there is still a lot of water, reduce the sauce on high flame until it thickens up.
12. Add the caramelized fruits and almonds to the tagine.
13. Arrange nicely so that it is pleasing to the eye, then simmer for another 5 minutes.
14. Serve with couscous, crusty bread, or a Moroccan spiced bulgar salad.