Lamb Tagine With Prunes

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1 teaspoon sesame seeds

3 tablespoons vegetable oil

3 pounds trimmed boneless lamb shoulder, cut into 2 1/2-inch pieces

1 medium onion, halved

1 bunch of cilantro, tied in a bundle with kitchen string

1 cinnamon stick, broken in half

1/2 teaspoon ground ginger

Pinch of saffron threads

Salt and freshly ground pepper

4 1/2 cups water

3 cups pitted prunes (14 ounces), halved

1 tablespoon honey

1 teaspoon orange-flower water (optional)

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