Lamb Tagine with Prunes

• 1 teaspoon sesame seeds
• 3 tablespoons vegetable oil
• 3 pounds trimmed boneless lamb shoulder, cut into 2 1/2-inch pieces
• 1 medium onion, halved
• 1 bunch of cilantro, tied in a bundle with kitchen string
• 1 cinnamon stick, broken in half
• 1/2 teaspoon ground ginger
• Pinch of saffron threads
• Salt and freshly ground pepper
• 4 1/2 cups water
• 3 cups pitted prunes (14 ounces), halved
• 1 tablespoon honey
• 1 teaspoon orange-flower water (optional)

1. In a small dry skillet, toast the sesame seeds over moderate heat until golden, 45 seconds.
2. Transfer the seeds to a plate.
3. In a large enameled cast-iron casserole, combine the oil, lamb, onion, cilantro, cinnamon stick, ginger, saffron, a pinch of salt and 1/2 teaspoon of pepper.
4. Add the water and bring to a boil.
5. Reduce the heat to moderately low and cook, skimming the stew a few times, until the lamb is tender, about 1 1/2 hours.
6. Using a slotted spoon, remove the onion, cilantro and cinnamon stick and discard.
7. Add the prunes to the casserole and simmer for 15 minutes.
8. With a slotted spoon, transfer the lamb and prunes to a bowl.
9. Boil the cooking liquid over high heat until slightly reduced, about 5 minutes.
10. Add the honey and boil for 5 minutes.
11. Return the lamb and prunes to the casserole and stir in the orange-flower water, if using.
12. Season with salt.
13. Transfer the stew to a bowl, sprinkle with the toasted sesame seeds and serve.

sesame seeds, vegetable oil, lamb shoulder, onion, cilantro, cinnamon, ground ginger, threads, salt, water, prunes, honey, orangeflower water

Taken from www.foodandwine.com/recipes/lamb-tagine-with-prunes (may not work)