MOROCCAN LAMB TAGINE

The Tagine is the style of cooking pot used in North Africa. It's typically a terra cotta colour with a triangular lid.

INGREDIENTS:
2 pounds boneless lamb shoulder, cut into 1-inch cubes	1 teaspoon freshly ground black pepper	1/2 teaspoon saffron threads, crushed or 1/2 teaspoon saffron-colored powder
1 teaspoon ground ginger	2 garlic cloves, peeled and crushed	1 large yellow onion, peeled and finely chopped
small bunch of parsley, finely chopped (optional)	4 tablespoons ghee How to make GHEE	1/2 preserved lemon, diced, no pulp
2 teaspoons ground cinnamon	1/4 cup honey	2 tablespoons orange-blossom water (available at Middle Eastern markets)
GARNISH (optional): 1 tablespoon sesame seeds	6 ounces blanched slivered almonds

1	In a 6-quart pot, put the lamb, salt, pepper, saffron, ginger, garlic, onion, optional parsley, and 3 tablespoons of the oil or ghee. Add 2-1/2 cups water, enough to just barely cover. Simmer, covered, for 1-1/2 hours or until the meat is very tender.
2	Add the preserved lemon and cinnamon and cook, uncovered, for another 15 minutes, then add the honey and the orange blossom water and cook for a few minutes more until the sauce is quite thick and reduced. Salt and pepper to taste.
3	Just before serving, toast the sesame seeds and almonds in a frying pan in the remaining tablespoon of oil or shee, then sprinkle them over the meat.
4	This is delicious served over Couscous. But I prefer rice. Either works.