Heat the olive oil in a Dutch oven and sauté the lamb, ginger, and turmeric until lamb is lightly browned — about 3 minutes. Add the diced onion and sauté for an additional 2 minutes. Add the saffron and stir to incorporate it evenly. Let cook for 30 seconds, then add the broth. Bring to a boil, then reduce the heat to medium-low and cover. Simmer for 1 hour, or until lamb is tender.

Preheat the oven to 200°F. Transfer the meat to a tagine or other ovenproof casserole and place it in the oven.

Return the stovetop liquid to a lively simmer and add the sliced onion, prunes, almonds, honey, cinnamon, salt, and pepper. Let cook uncovered for about 15 minutes until the sauce has thickened and coats the back of a spoon. This could take more or less time, depending on how briskly you simmer the sauce.

Remove the tagine from the oven and pour the sauce over the meat, making sure to distribute the prunes and almonds evenly. Check for seasoning. Sprinkle with the sesame seeds, cover with the tagine lid, and serve at the table with crusty bread or, as is done in the U.S., with a side of couscous.