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1
Bloom the saffron by steeping the threads in 3 tbsp warm water for 10 minutes, so the threads surrender their colour and perfume to the water rather than sitting inert in the braise. Meanwhile, combine the sliced onions and olive oil in the base of a tagine or heavy-lidded casserole over a low heat and cook, stirring occasionally, for a minimum of 45 minutes until the onion has fully collapsed and confited to a soft, golden, jamlike mass. The onion is ready when no sharpness remains and it holds its shape only loosely in the pan.
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2
Lay the lamb pieces over the confited onion, then add the bloomed saffron with its soaking water and the ground ginger. Add just enough water to barely cover the meat, bring to a gentle simmer, cover tightly, and braise over a low heat — or in an oven at 160 °C — for approximately 1 hour 30 minutes to 2 hours, turning the meat once at the halfway point so that both sides spend equal time submerged and colour evenly in the golden liquid. The meat is done when it yields completely to a fork and pulls from the bone without resistance.
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3
At exactly 20 minutes before the intended end of cooking, add the prunes and the orange blossom water directly to the braising liquid and replace the lid, continuing at the same gentle heat — prunes added now will soften and swell, releasing concentrated sweetness into the sauce while remaining fully identifiable as individual fruit, whereas prunes added earlier dissolve into a uniform sweet mass and the essential sweet-savoury balance of the M'qualli is lost. This is where the dish lives or dies: the timing cannot be corrected once the fruit has broken down. Keep the heat steady and resist lifting the lid.
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4
Remove the lid and raise the heat to medium, then reduce the braising liquid, stirring occasionally, until it thickens to a dark, glossy consistency that coats the back of a spoon in a lacquered film — this reduction concentrates the saffron, ginger and prune sweetness into a single coherent sauce rather than a thin, separated broth. Stir in the smen and remove from the heat; the aged butter carries a depth of fermented flavour that rounds the sauce in a way fresh butter cannot. The sauce is complete when a spoon drawn across the surface leaves a line that holds for a moment before closing.
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5
Fry the blanched almonds in the clarified butter in a small pan over a medium heat, turning constantly, so the heat reaches every face of each almond evenly and none scorches while others remain pale. Transfer immediately to a plate the moment they are uniformly amber, since almonds continue to colour from residual heat and will overtake in the pan in under a minute. They are done when they release a clean, nutty fragrance with no trace of rawness.
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6
Transfer the tagine to its serving vessel, arrange the prunes around the meat, and scatter the fried almonds over the surface. Serve immediately with plain steamed couscous or khobz.