Lamb Tagine

Method

1. Bloom the saffron by dissolving 1 pinch in 2 tablespoons of warm water and set aside for 10 minutes while you prepare the remaining ingredients.
2. Cut the lamb into bite-sized chunks and season thoroughly with cinnamon, then brown the pieces in a tagine or heavy-bottomed pot over medium-high heat for about 6 minutes until a deep crust forms on all sides.
3. Add the saffron water along with enough warm water to nearly cover the lamb, then place the lid on the tagine and reduce the heat to low.
4. Allow the tagine to simmer gently for approximately 35 minutes until the lamb is tender and the braising liquid has reduced into a fragrant, golden sauce.
5. Scatter the almonds over the tagine during the final 5 minutes of cooking to toast them lightly in the residual heat.
6. Finish the dish by garnishing generously with fresh coriander before serving directly from the tagine.