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Ingredients

• 16   pearl onions
• 2 tablespoons  olive oil
• 2 pounds  lamb stew meat cut into 1-inch cubes, or 1/2 leg of lamb cut into 1-inch cubes, bone reserved
• 1 medium  onion, finely diced
• 10   threads Spanish saffron
• 1-1/2 cups  homemade or low-salt canned beef stock or water
• 1/3 cup  honey
• 1 teaspoon  ground turmeric
• 1/2 teaspoon  ground cinnamon
• 1/8 teaspoon  ground mace
• 1 cup  (about 24) pitted prunes
• 20 sprigs  fresh cilantro, chopped
• 1 teaspoon  salt
• 1-1/2 teaspoons  freshly ground black pepper
• 1/4 cup  whole almonds, toasted

Description

I Like To Serve This Tagine With Couscous Or Chunks Of Warm, Crusty Bread.

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