Lamb tagine with sweet prunes

Ingredients

• 1 kilogram boned lamb shoulder, cut into 5cm pieces
• 1/3 cup (80ml) olive oil
• 2 medium_piece (340g) red onions, grated coarsely
• 4 clove garlic, crushed
• 1 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1/4 teaspoon dried chilli flakes
• 1/4 teaspoon saffron threads
• 800 gram canned diced tomatoes
• 4 x 5cm strips orange rind
• 2 cinnamon sticks
• 1/2 cup fresh coriander, coarsely chopped
• 18 (145g) seeded prunes
• 1/4 cup (90g) honey
• 2 tablespoon water