Lamb Tagine with Figs and Walnuts: Recipes + Menus : gourmet.com

Ingredients

• 1/2 teaspoon saffron threads
• 2 1/2 lbs boneless lamb shoulder cut into 1 1/2-inch pieces
• 2 medium red onions, cut into 1/4-inch-thick slices
• 3 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 3 (3-inch) cinnamon sticks
• Salt and freshly ground black pepper
• 12 oz dried figs (about 1 1/2 cups, preferably Calimyrna), hard ends discarded
• 3 tablespoons honey
• 1 cup walnut halves
• 2 tablespoons unsalted butter
• 2 small tomatoes, cut into 1/4-inch-thick slices
• 1 tablespoon finely chopped cilantro or flat-leaf parsley