Cut lamb from bones, reserving bones, then cut meat into 1-inch pieces.
Heat 1/2 tablespoon oil in a flameproof wide shallow casserole with a tight-fitting lid over moderately high heat until hot but not smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate.
Add remaining 1/2 tablespoon oil to tagine and cook onion, stirring, until softened. Return meat and bones to pot.
Stir in water, saffron, salt, and pepper and bring to a boil. Reduce heat and simmer mixture, covered, stirring occasionally, until lamb is tender, about 1 1/4 hours.
Transfer lamb to a clean plate and add any meat from lamb bones, discarding bones.
Add carrots and sweet potato to pot, then simmer, covered, stirring occasionally, until vegetables are barely tender, about 10 minutes.
Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits are tender, about 5 minutes.
Return lamb to stew and add honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring occasionally, 5 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	381.93 Kcal (1599 kJ)
Calories from fat	32.18 Kcal
		% Daily Value*
Total Fat	3.58g	6%
Sodium	499.93mg	21%
Potassium	1267.63mg	27%
Total Carbs	88.61g	30%
Sugars	53.24g	213%
Dietary Fiber	6.66g	27%
Protein	3.74g	7%
Vitamin C	9mg	15%
Vitamin A	0.6mg	20%
Iron	3.7mg	21%
Calcium	77.1mg	8%

Amount Per 100 g
Calories	124.32 Kcal (521 kJ)
Calories from fat	10.47 Kcal
		% Daily Value*
Total Fat	1.16g	6%
Sodium	162.73mg	21%
Potassium	412.62mg	27%
Total Carbs	28.84g	30%
Sugars	17.33g	213%
Dietary Fiber	2.17g	27%
Protein	1.22g	7%
Vitamin C	2.9mg	15%
Vitamin A	0.2mg	20%
Iron	1.2mg	21%
Calcium	25.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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