Moroccan Lamb Tagine, Preserved Lemon & Almonds

— The Method

How it comes together.

1. Step 01

   The night before — or at least three hours ahead — combine the lamb with ras el hanout, ginger, saffron and its blooming water, olive oil, minced garlic, and salt. Massage it in. Cover and refrigerate. The marinade does the seasoning that the long, slow braise will set.

2. Step 02

   Pull the lamb from the fridge an hour before cooking. Bring it to room temperature; cold meat will steam, not sear. Pat the pieces dry on the surface only — leave the marinade clinging to the rest.

3. Step 03

   Warm a heavy Dutch oven or tagine over medium-high heat. Working in batches and without crowding, sear the lamb on two sides until deeply burnished — about 3 minutes a side. Transfer to a plate. Don't rush this; this is where flavor lives.

4. Step 04

   Lower the heat to medium. Add the sliced onion to the rendered fat with a pinch of salt and cook, stirring, until soft and translucent — 8 to 10 minutes. They shouldn't brown; they should melt.

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5. Step 05

   Return the lamb and any juices to the pot. Tuck in the cilantro and parsley bundles. Pour over the stock and the honey. Bring just to a simmer, then cover and slide into a 300°F oven (or hold at the lowest possible flame) for 90 minutes.

6. Step 06

   After 90 minutes the lamb should be giving way to gentle pressure but still holding together. Add the preserved lemon and olives. Cover and continue cooking for another 30 to 45 minutes, until the meat is fork-tender and the sauce has reduced by half.

7. Step 07

   Remove the herb bundles. Taste — it will likely need nothing, but a few grains of salt or a teaspoon of honey can balance a stubborn batch of preserved lemon. Let it rest, uncovered, for 10 minutes. Tagines, like roasts, want a moment to settle.

8. Step 08

   Bring the pot to the table. Scatter the toasted almonds and torn cilantro across the top. Serve with warm bread, and trust your guests to tear, scoop, and slow down. There is no fork at this table.