Inspired by a post from Christine. It's been a while since I've cooked lamb, and I have to admit, I'm not a big fan. My favorite way of cooking lamb is to marinate lamb chops with lots of olive oil, garlic, and rosemary sprigs and grill. Lovely with couscous and a green salad. But as it's winter, and I'm feeling the romantic spirit behind Christine's post about her parents, this was an appropriate welcoming meal for my hubby who's back from 10 days in Manchester.

My recipe is adapted from Clarissa Hyman's, in



It's a beautiful book, filled with stories of Jewish kitchens and recipes all over the world. My bookmarking the volume's pages has doubled its width as it sits on my kitchen shelf -- clearly a sign that it's a keeper.

1 1/2 lbs. lamb shoulder, cut into pieces for stew
salt and freshly ground black pepper
4 tbsp. vegetable oil
1 large onion, diced
2 large garlic cloves, minced
1/2 tsp. ground ginger
large pinch of saffron
1/2 tsp. salt
1 tbsp. honey
1 tbsp. ground cinnamon
2 cups pitted prunes
10 black peppercorns tied in cheesecloth, or use a bouquet garni bag
3 cups toasted blanched almonds

Season the lamb shoulder pieces with salt and pepper. Heat oil in a casserole or tagine over medium heat. Brown the lamb on all sides, in batches if necessary, and remove with a slotted spoon. Add onions to the pot and cook gently, 10 minutes, stirring occasionally. Add garlic and saute until tender, then add ginger, saffron, salt, and the lamb. Add enough water to cover the lamb. Bring to a boil then lower heat to a simmer. Cover and cook until lamb is tender, about 45 minutes. Add honey, cinnamon, prunes, peppercorns and cook 15-20 minutes more. Discard peppercorns and stir in toasted almonds. Serve over hot rice or couscous.