Begin by heating the olive oil in a large tagine or heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 5-6 minutes until softened and translucent. This step creates the aromatic base for the tagine.

Add the minced garlic to the onions, followed by the ground ginger, saffron, cinnamon, Ras el Hanout, black pepper, and salt. Stir well to coat the onions in the spices, and cook for an additional 2 minutes to fully release their aromas.

Add the lamb chunks to the pot, mixing thoroughly so that each piece is coated with the spiced onion mixture. Allow the lamb to brown on all sides for about 8-10 minutes, which helps to lock in flavour and juices.

Pour in 1/4 cup of water to deglaze the pot, scraping the bottom to lift any browned bits. Reduce the heat to low, cover with a lid, and let the lamb cook for 1.5 to 2 hours, or until it becomes tender. Check occasionally, adding a little more water if needed to prevent the meat from sticking.

Once the lamb is tender, add the dried prunes and raisins to the tagine. Stir to combine, then drizzle in the honey. This addition gives Mrouzia its signature sweet flavour that balances the rich spices of the lamb.

Continue to cook the tagine uncovered over low heat for an additional 20-25 minutes, or until the prunes and raisins have softened and the sauce has thickened to a glossy consistency. Stir occasionally to prevent sticking.

In a separate small skillet, toast the blanched almonds over medium heat until golden brown, taking care not to burn them. Set aside for garnish. Toasted almonds provide a pleasant crunch that contrasts with the tender lamb and fruit.

Serve the Mrouzia hot, garnished with toasted almonds, sesame seeds, and freshly chopped cilantro. Accompany the dish with warm, crusty bread or fluffy couscous to soak up the rich sauce. A light green salad with lemon vinaigrette can complement the sweetness of the tagine perfectly.