Lamb Tagine with Oranges Saffron and Candied Orange Peel

Ingredients

• 1 Teaspoon unsalted butter, softened
• 1 Teaspoon ground ginger
• 1/2 Teaspoon ras el hanout*
• 1/2 Teaspoon cinnamon
• 1/2 Teaspoon turmeric
• 1/4 Teaspoon freshly ground white pepper
• Generous pinch of saffron
• Salt, to taste
• 2 Tablespoons olive oil
• 2 1/4 Pounds bone-in leg of lamb, cut into 8 or so pieces
• 1 small cinnamon stick, broken in half
• 1 medium-sized red onion, chopped finely
• 2 3/4 Cups water, plus more as needed
• 2 Tablespoons orange juice
• 1 Teaspoon honey
• 1 Valencia orange, scrubbed
• 1/4 Cup sugar
• 8 cloves
• 1 Teaspoon sesame seeds, toasted, for garnish

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