Ingredients

• 2 tablespoons olive oil
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 2 pounds leg of lamb, trimmed of fat and cut into 2-inch chunks
• 2 onions
• 1 cup chicken broth
• 8 threads Spanish saffron, toasted and crushed (see Note for instructions)
• 15 fresh cilantro sprigs, tied with cotton string
• 1 cup pitted prunes
• 2 tablespoons honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• salt to taste
• 1 tablespoon unhulled sesame seeds, toasted

Instructions

1. In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Finely dice one of the onions. Add it to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours. Discard the cilantro.
2. Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Bring the sauce in the casserole back to a simmer.
3. Finely slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.
4. <a name="note">Note:</a> To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes. Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using.