Lamb and prune tagine with carmilsed onion

If you have not Cooked with tagine before you are mising out.
This is a recipe i learned while travelling through morroco.
To the tagine ADD a little olive oil,1 kg of lamb shoulder 2 diced red onions ,1 big brunch of coriander and 1 flat leaf paralellen roughly chopped,gingen graten 1 thumb and 1 clove of garlic.cover the tagine and let it coo on Very low heat for20 mins .
Now Chuck in Some 7 spice or ras el hanout a morrocan spice blend and 1 teaspoon of tumeric.let it cook for an hour.
Allways on a low heat.open the tagine and mix it around abit close and cook further 2 hour.
Total cook time around 3 1/2 hour or until tender the lamb should be soft .
In a separate pan boring a handful of prune to the boil in 2 cups of water with a teaspoon of cinnaman and 1 tablespoon sugar ADD this tothe tagine .
After about there Hours i Chuck Some vegies in also.
Garnish with sesame seeds and almonds. And serve with turkish Bread.