Lamb Tagine with Prunes and Almonds - Traditional Algeria Recipe

Ingredients

• 750 g Lamb shoulder (cut into 4cm pieces)
• 3 tablespoons Olive oil
• 1 Large onion (sliced finely)
• 4-6 Garlic cloves (minced)
• 0.5 bunch Fresh parsley (chopped)
• 0.5 bunch Fresh coriander (chopped)
• 1 teaspoon Ras el hanout
• 0.5 teaspoon Crushed saffron threads
• 2 whole Star anise
• 2 cups Water
• 1 teaspoon Stock powder (any kind)
• 1 cup Pitted prunes (plus 6 extra for finishing)
• 1 tablespoon Honey
• 0.5 cup Almonds (preferably slivered, toasted)
• 0.5 cup Sesame seeds (freshly toasted)
• 6-10 Whole blanched almonds (for garnish)
• to taste Salt
• to taste Black pepper