Lamb Tagine with Almonds and Prunes - Village Wholefoods - Refill your containers and shop sustainab

Ingredients

• 750 g lamb shanks (left whole), or neck or shoulder (cut into 4cm pieces)
• 3 tablespoons olive oil
• 1 large onion - sliced finely
• 4-6 cloves of garlic, minced
• 1/2 bunch parsley
• 1/2 bunch coriander
• ras el hanout spice mix - see below
• ½ teaspoon crushed saffron threads
• 2 whole star anise
• 2 cups of water
• 1 teaspoon stock powder (any)
• 1 cup of pitted prunes + 6 extra for finishing
• 1 tablespoon honey
• ½ cup almonds - preferably slivered
• ½ cup of freshly toasted sesame seeds
• 6-10 whole blanched almonds
• 1½ teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon chilli powder
• 1¼ teaspoon ground cinnamon
• 1 teaspoon paprika
• ½ teaspoon ground cardamom
• 1 teaspoon ground ginger
• ½ teaspoon ground turmeric