Craggy Island’ lamb and almond tagine

Serves 6, with plenty to spare 2 pinches saffron threads 1 tbsp whole cumin seeds 1 tsp cinnamon 1 large onion, finely chopped 2–3 cloves garlic, peeled and crushed 5 cm/2 inches fresh ginger, peeled and grated 1.2 kg/2 lb 12 oz boneless lamb shoulder, cut into 2.5 cm/1-inch cubes 110 g/4 oz/½ cup butter 50 g/1½ oz/⅓ cup nibbed almonds 110 g/4 oz/½ cup currants 1 tbsp sea salt 2 tbsp fresh mint, chopped Crush the saffron threads and cumin seeds together with a mortar and pestle. Add the cinnamon. Toss the spices together with onions, garlic and ginger. Place the lamb in a large bowl, add the spice and onion mixture and toss to coat evenly. Cover and leave to stand for 1 hour at room temperature. Preheat oven to 150°C/300°F/Gas Mark 2. Transfer the lamb to a casserole (Dutch oven) and add the butter, almonds and currants. Add cold water to come to the level of the lamb, but not to cover. Sprinkle with salt and cover with a tight-fitting lid. Place the dish in the preheated oven for 3 hours, stirring occasionally. Add a little water if the lamb begins to stick, but only a little. The tagine is ready when the meat is tender, but not stringy, and the sauce has thickened. Correct the seasoning with salt if needed. Serve in individual bowls sprinkled with the chopped mint.