Lamb Tagine

2 lb. boneless lamb shoulder
1 onion, finely diced
3 cloves garlic, minced
2 tsp. olive oil
1 tsp. pepper
1/2 tsp. salt
1/2 tsp. saffron, crushed
1 tsp. ground dried ginger
1 tsp. cinnamon
1/4 cup honey
1/2 cup dried apricots, halved
1/2 cup pitted prunes
Salt and pepper
3/4 cup whole blanched almonds, toasted

Cut lamb into one inch cubes.
In a large saucepan, over medium-high heat saute onion and garlic in olive oil until golden.
Add lamb, pepper, salt, saffron, ginger and cinnamon. Add enough water to barely cover lamb, about 2 cups.
Simmer covered for 1 hour or until lamb is tender.
Add honey, apricots and prunes. Simmer for another 15 minutes.
Adjust seasoning with salt and pepper and stir in almonds.
Serve with couscous.

Makes 6 servings