Lamb tagine with prunes & preserved lemons | table&spoon

Ingredients

• 1 pound lamb stew meat, cut into 3-4 inch cubes
• 1/2 teaspoon saffron thread (optional)
• 1/2 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and freshly ground black pepper
• 1/3 cup olive oil
• 1 large red or yellow onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 tablespoons tomato paste
• 1 cinnamon stick, or ¼ teaspoon ground cinnamon
• handful of prunes (or apricots), pitted, whole or cut in half
• 1 large preserved lemon, remove pulp, cut into thin strips
• 1 cup chicken stock
• Juice of 1/2 lemon
• 1 tablespoon fresh parsley, chopped
• handful of slivered almonds