Fragrant Lamb with Prunes and Almonds
Preheat the oven to 160C/325F/gas mark 3. Season the lamb generously with salt and pepper, then set aside. Melt the butter in a large frying pan. Add the onions, sprinkle with a little salt and crumble the saffron on top. Sweat the onions gently for about 5 minutes or until slightly softened. Remove from the heat and stir in the garlic, fresh ginger, cinnamon stick, coriander and cumin seeds, powdered ginger and cayenne pepper.