Moroccan Lamb Tagine

Steps

1. Peel one onion, cut it into two halves and slice it thinly.
2. Place the sliced onions in a thick skillet and caramelize them. Dump all of the caramelized onion mixture into the tagine.
3. Take the lamb and place it on top of the onions, leaving space so steam can circulate. Cover the tagine for a little bit.
4. Lower the heat to medium. Add about half cup to 1 cup of water, then add the spices: 0.5 tsp turmeric, 1 whole tsp ginger, 4 tsp cayenne pepper, 1-2 bay leaves, 0.5 tsp salt, some curry powder or Moroccan Ras el Hanout, white pepper (0.5 tsp), and 0.5 tsp cumin.
5. Stir the spice mixture into the tagine until there are no lumps; it should start sizzling.
6. Prepare a bunch of coriander and parsley by chopping them up.
7. Chop one tomato.
8. Add the chopped tomatoes, garlic (dump anywhere), and the prepared herbs to the top of the tagine.
9. Cover the tagine and leave it for about 10 minutes. Add 2 tbsp orange blossom water.
10. Stir a little bit and add about 1 tablespoon of sugar and a little splash of cinnamon.
11. Warm about half cup of water, adding some almonds to it. Once hot, blanch the prunes in this mixture until soft enough that they release their juice with the sugar and cinnamon.
12. Take the blanched prunes and place them on top of the lamb, then cover the tagine again.
13. When the liquid starts boiling, turn off the heat and remove the water. Transfer the contents to a crock or pot and let it cool down until blended/blanched (this step seems to refer to blending the sauce).
14. Return the mixture to the same skillet used for the onions. Add one drop of olive oil and cook on high heat to brown.
15. Stir the tagine from the bottom, cover it, and lower the heat slightly below medium. Let it simmer for about 40 minutes to 1 hour.
16. Toast the blanched almonds by placing them in a pan before serving until they start to caramelize slightly to bring out their sweet flavor.
17. Sprinkle the toasted caramelized almonds over the tagine before serving.