Instructions: A tajine is the name given to both the recipe and the dish in which it is cooked. A heavy casserole works fine in American kitchens. The meat and all of the vegetables should be cut to about the same size, about 3/4 inch cubes. The stew will be faintly sweet, but an extra drizzle of honey is a wonderful touch at serving time. Complement the dish with couscous and a salad of bitter greens, such as Belgian endive and frisee.

Cut lamb from bones and cut into 3/4 inch cubes. Heat 1 tablespoon oil in heavy casserole or Dutch oven with tight-fitting lid. Cook meat in 2 batches until brown on all sides, 3 to 4 minutes, transferring meat to a dish when browned. Add remaining 1 tablespoon oil to pan. Add onion and saute 3 to 5 minutes until browned.

Return meat to pan. Stir in water, saffron, salt and pepper and bring to boil. Reduce heat and simmer, covered, stirring occasionally, until lamb is tender, about 1 hour. Add carrots and sweet potato and simmer, covered, until vegetables are barely tender, about 10 minutes. Add ginger, cinnamon, prunes, apricots and squash and simmer, covered, until vegetables and fruits are tender, 5 to 10 minutes longer. Season to taste with salt and pepper.

Drizzle with honey and mix. Simmer additional 5 minutes. Sprinkle with almonds. Pass honey at the table if anyone cares to add a touch more sweetness.

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