Lamb tagine with stewed apricots and prunes

1 tbsp ras el hanout (see Note)
1 tsp saffron threads
1 tsp ghee
125 ml (½ cup) olive oil
6 x 225 g lamb neck chops
4 onions, halved, thinly sliced
100 g (⅔ cup) raisins, soaked in a bowl of cold water for 2 minutes, drained

Chicken Tagine With Olives and Preserved Lemons
YIELD 4 servings
TIME 1 hour, plus marinating

This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home....