Afterwards I fully mixed in the prune sauce (stirring it in shreds the extremely tender meat), giving it this consistency

Here I used 1,2kg lamb shoulder instead of 1kg lamb leg, tripled the amount of saffron water (used about 45 threads) and cooked it for 4 hours instead of 2. Plain text:

Tagine: 1Kg lamb leg cubes 2 medium onions 3 minced garlic cloves 2 tbsp olive oil 1.5tsp salt 1 tsp black pepper 1 tsp turmeric 1 tsp ginger 1/4 tsp dried coriander 1/4 tsp cumin Pinch of saffron (~30 saffron threads) in 200ml water 5g parsley

Prune Sauce 1 tbsp butter 200g prunes 2 tbsp sugar 1 tsp cinnamon

1-2 tbsp sesame Handful of whole blanched almonds

They’re blanched almonds that are fried in oil until lightly browned

Lamb tagine with prunes, but I shredded the meat up and mixed the prune sauce into it.

Tastes great and is traditional