Trim excess fat and cut the Lamb Shoulder into large, even chunks. Season generously with Salt and freshly ground Black Pepper.
Heat a few tablespoons of Neutral Oil in a heavy-bottomed pot or tagine over medium-high heat. Brown the lamb in batches until well caramelized on all sides, transferring pieces to a plate as they finish.
Reduce the heat to medium and add a drizzle of Olive Oil. Sauté a chopped Onion until soft and translucent, then add minced Garlic and cook for another minute until fragrant.
Stir in the warm spices: Ground Ginger, Ground Turmeric and Ground Cinnamon, along with a Cinnamon Stick. Toast briefly in the onion mixture to bloom the flavors.
Steep the Saffron Threads in two tablespoons of hot Water for a few minutes to release their color and aroma, then add the saffron and its soaking liquid to the pot.
Return the browned lamb to the pot and add enough additional Water to come about two-thirds up the meat. Bring to a gentle simmer, cover, and cook low and slow for 1 1/2 to 2 hours, or until the lamb is very tender.
While the lamb cooks, place the Prunes in a small saucepan with the Honey, a splash of Orange Blossom Water and a little Water. Simmer briefly until the prunes plump and the syrup thickens, then set aside.
About 20–30 minutes before the lamb is done, stir the softened prunes and their glaze into the tagine so they can meld with the meat and sauce. Taste and adjust seasoning with additional Salt and Black Pepper as needed.
Toast the Blanched Almonds and Sesame Seeds in a dry skillet (or with a teaspoon of Neutral Oil) until golden and aromatic. Scatter them over the finished tagine for crunch and visual contrast.
Serve the tagine hot, spooning sauce and prunes over the lamb, finishing with a light drizzle of Olive Oil if desired. Accompany with couscous or crusty bread to sop up the fragrant sauce.
