Lamb tagine with prunes

Soak the saffron in three tablespoons of warm water. Soak the prunes in hot water fifteen minutes until plump. Drain both, reserve the saffron water.

Cube the lamb. Heat ghee in a heavy tagine or Dutch oven, sear the cubes in batches over high heat for twelve minutes until each face is mahogany.

Return all lamb to the pot, sprinkle ground cardamom and salt, pour the saffron water and enough hot water to half-cover. Lid on, low heat, ninety minutes.

Halfway through, lift the lid: the lamb should be barely covered by glossy broth. Add a splash of hot water if needed. Skim any surface fat that has risen.

Add the drained prunes and honey to the tagine. Cook uncovered fifteen minutes for the sauce to thicken and the prunes to glaze. Taste, adjust salt.

Serve straight in the tagine, the prunes glistening over the lamb and saffron sauce pooling at the base. Eat with a fork; the lamb melts and the prunes coat each piece in a sweet-savoury glaze.