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["In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and saute the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes.", "Finely dice one of the onions.", "Add it to the meat along with the broth, saffron, and cilantro.", "Cover and reduce the heat to medium-low.", "Cook until the meat is fork tender, 1 to 1 1/2 hours.", "Discard the cilantro.", "Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve.", "Bring the sauce in the casserole back to a simmer.", "Finely slice the remaining onion.", "Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce.", "Season with salt.", "Cook until the mixture thickens somewhat, 6 to 8 minutes.", "Spoon the prune sauce over the meat and sprinkle the dish with the sesame seeds.", "Serve with warm bread.", "<a name=""note"">Note:</a> To toast and crush saffron, place threads in a small nonstick skillet and stir constantly over medium-high heat for 2 to 3 minutes.", "Crush the threads between your fingers, or pound them in a mortar along with a pinch of salt before using."]
