Lamb tagine

Serves: 3
Ingredients
Onion, white, finely chopped 2 pc
Butter, room temperature 5 tbsp
Salt, pepper, turmeric, saffron to taste
Ginger, ground 1 tsp
Lamb, medium-sized cuts 800 gm
Cilantro, fresh 1 tbsp
Water 2 cups
Cilantro, chopped 1 tbsp
Almond, toasted to garnish
Method
In a large pot on medium to high heat, add the butter, onions and spices.
Once the butter has completely melted, add the lamb cuts and cover the pot to brown, about 30 minutes.
When done, add the fresh cilantro to the pot and cover the lamb cuts with the water.
Let the lamb simmer, uncovered, until tender and well cooked, about an hour. Stir from time to time to keep from burning. Add water if needed.
Once the lamb is cooked (you can use a fork to ensure that each piece is tender), add in the chopped cilantro and uncover the pot, letting the mixture simmer until a thick smooth paste forms (approx. 15 minutes; about 1 cup of paste should result).
Plate the lamb and the paste and garnish with the toasted almonds.