Slow-Cooked Moroccan Lamb with Honey-Caramelized Figs and Filberts

Recipe for Olga's Original Slow-Cooked Moroccan Lamb with Honey-Caramelized Figs and Filberts Ingredients:For the lamb stew:1. 1 tablespoon ghee, plus more if needed2. 1 lb. bone-in lamb stew meat3. 1 large yellow onion, finely chopped4. 1 teaspoon kosher sea salt5. 1/2 teaspoon black pepper6. 1 cinnamon stick7. 1 teaspoon ground turmeric8. 1/2 teaspoon ground ginger9. A pinch of saffron threads10. Half a bunch of fresh cilantro11. Half a bunch of fresh Italian parsley12. 1 cup chicken bone broth, plus more if neededFor the caramelized figs:1. A dozen dried figs2. 1 teaspoon ground cinnamon3. 1 cinnamon stick4. 3-4 whole cloves5. 1 cup water6. 2 tablespoons New Zealand native flower honey, such as Taylor Pass Honey CoFor the garnish:1. 1/3 cup Oregon filberts, roasted and skinned 2. Fresh cilantro and/or parsley leaves, coarsely choppedDirections:1. In a tagine, Dutch oven or large heavy pot, heat 1 tablespoon ghee over medium-high heat until shimmering hot. Add the meat, chopped onion and meat spices; mix well. Cover the pot, turn the heat to medium low and sear the meat for 15 minutes, turning it over from time to time to make sure it is browned on all sides.  Add more ghee and a bit of water if necessary.2. Add 1 cup of bone broth. Tie the cilantro and parsley with a short bit of kitchen twine to make a bouquet; add to the pot. Cover, increase the heat to medium high and bring to a boil. Cook, covered, for 50-60 minutes or until the meat is very tender. Check the meat from time to time and add more bone broth or water if necessary; there should always be enough sauce in the pot for the meat to fully cook.3. While the lamb is cooking, rinse the dried figs and place them in a small heavy duty saucepan. Add the spices and mix well. Cover the figs with water. Cook, covered, on medium-low heat for 10-12 minutes or until the figs are slightly softened. Add honey and continue simmering until the liquid is reduced to a glaze. Remove the cinnamon stick.4. A few minutes before the meat is done, remove the cilantro and parsley bouquet and the cinnamon stick from the pot.5. Transfer the lamb onto a large serving platter, pour the sauce over it and add the caramelized figs. Garnish with roasted filberts and fresh herbs.  Serve hot over riced cauliflower or steamed veggies.Serves 2-3