A slow-cooked savory stew named after the traditional clay pot it is cooked in, featuring tender lamb, warm spices, and sweet dried fruits.
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Toss lamb with ginger, cinnamon, and a pinch of saffron. for 1 hour .
Sauté onions and garlic in a tagine or heavy pot until translucent.
Add the lamb and until browned.
Add enough water to barely cover the meat. Cover and on low for 1.5 hours .
Add the dried fruits and for another 30 minutes until lamb is tender.
Garnish with toasted almonds and serve with couscous.
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