Lamb tagine with prunes and almonds (Tajine lham bel barkouk)

1. Cut the lamb shoulder into large chunks, finely chop the onions and soak the saffron in 2 tbsp hot water.

2. Heat the butter and oil in a tagine or heavy-based pan and turn the meat with the onion, ground ginger, half the cinnamon, saffron water, salt and pepper for 5 minutes.

3. Pour in the water, cover and simmer over low heat for 1.5-2 hours until the meat is tender, adding a little water if needed.

4. Meanwhile cook the prunes in a small pan with 150 ml water, the honey and the remaining cinnamon for 10-15 minutes until soft and glossy.

5. Toast the almonds in a dry frying pan until golden, and toast the sesame seeds too.

6. Reduce the meat sauce a little, spoon the prunes and their syrup over the meat and sprinkle with almonds and sesame seeds; serve with bread.

Tip: Tajine lham bel barkouk is a classic of Moroccan weddings and celebrations and a perfect example of sweet-savoury flavours. Lamb shoulder is best for slow braising as it stays juicy; you can also make it with beef shin. It's even better cooked the day before.