MAKES 8 SERVINGS Tender lamb seasoned with cilantro, cinnamon, ginger and saffron joins garbanzo beans, prunes, preserved lemons and almonds in this classic Moroccan dish. "Tagine" refers to slowly simmered meat, fish and vegetable dishes that have both a sweet and savory flavor. Not to be confused, it is also the name of the earthenware dish that these highly aromatic stews are prepared and served in. Serve this lamb tagine over couscous for a complete, delicious meal. 2 tablespoons olive oil 3 pound s boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces 1 teaspoon salt 1 onion, chopped 1 clove garlic, minced 1/4 cup cilantro, chopped 1 teaspoon cinnamon 1/2 teaspoon ground cumin 1 teaspoon powdered ginger 3 saffron threads, crushed 2 preserved lemons, sliced 1 1/2 cups vegetable broth 1/2 cup red wine 1/3 cup prunes, pitted and chopped in half 1/4 cup raisins 1 3/4 cups garbanzo beans 1/4 cup almonds or sesame seeds for garnish A few mint sprigs for garnish 2 cups couscous, prepared according to package directions 1. Heat olive oil in a large heavy-bottomed deep skillet or Dutch oven. Add lamb and season with salt. When it just begins to brown, about four minutes, remove and place in a bowl. Save the pan with all the juices. 2. Add chopped onions and garlic to skillet with all the lamb juices. Cook until browned. Mix in cinnamon, ginger, saffron, cumin, cilantro, preserved lemons, wine, vegetable broth. Return the lamb with any juices to the skillet. Cover and cook at a simmer for 1 1/2 hours. 3. Add prunes, raisins, honey, and garbanzo beans to lamb mixture, stirring to incorporate. Continue simmering until heated through, about 20 minutes. Taste and adjust seasonings. 4. Prepared couscous and set aside. 5. To present, put tagine on-top of couscous in a casserole or tagnie dish and sprinkle the top with either toasted almonds or toasted sesame seeds and decorate that with cilantro or mint sprigs