2 tablespoons olive oil or butter, plus some for frying the almonds
1 large onion, peeled and finely sliced
600 gram boneless meat (keep the bones as well) cut into roughly 4cm cubes
½ teaspoon ground black pepper
1 teaspoon ground ginger
¼ teaspoon saffron threads, soaked in 2 tablespoons warm water
1 cinnamon stick
1 small bunch fresh coriander
200 gram dates
100 gram dried apricots
1/2 cup pomegranate seeds
2 tablespoons flaked almonds
300 ml cold water
Pour the oil heavy-based pan/wok over a medium-low heat, then add the onion and cook until soft and golden. Scoop the onion out on to a plate, turn up the heat, then add the meat, and cook for 5 to 10 minutes.
Stir the ground spices into the saffron water, then tip into the pot along with the cinnamon stick. Cook briefly until aromatic, then add most of the coriander, half the onion and 300 ml cold water. Add the bones, bring to a simmer, then cover tightly. Turn down the heat to very low and cook for about two hours, or until the meat is very tender.
Meanwhile, remove the stones from the dates, and roughly chop them and the apricots. Once the meat is soft, take out the bones and cinnamon stick. Then add the fruit to the pan and simmer, uncovered, for about 30 minutes until you have a thick sauce.
In a small frying pan, fry the almonds. Stir the remaining onions into the tagine, and taste for seasoning. Garnish with the almonds, pomegranate seeds and remaining coriander.