Lamb Prune Tagine
A delightfully aromatic Moroccan classic combining tender chunks of lamb with sweet prunes and warm spices.
Ingredients
- •2 lbs lamb shoulder, cut into 2-inch chunks (900g)
- •2 tbsp extra virgin olive oil
- •2 large yellow onions, finely chopped
- •3 cloves garlic, minced
- •1 tsp ground ginger
- •1 tsp ground cinnamon
- •1 tsp ground turmeric
- •1/2 tsp ground black pepper
- •1 tsp salt
- •2 cups beef broth or water (480ml)
- •1 cup pitted dried prunes (160g)
- •2 tbsp honey
- •1/4 cup raw almonds, blanched (35g)
- •2 tbsp sesame seeds
Instructions
- 1
Heat the olive oil in a heavy-bottomed Dutch oven or traditional tagine over medium-high heat.
- 2
Add the lamb chunks and sear on all sides until golden brown, then remove and set aside.
- 3
In the same pot, add the chopped onions and garlic, cooking until softened and translucent, about 5 minutes.
- 4
Return the lamb to the pot and stir in the ginger, cinnamon, turmeric, black pepper, and salt, coating the meat well with the spices.
- 5
Pour in the beef broth, bring to a gentle boil, then reduce heat to low, cover, and let simmer for 1 hour until the lamb begins to tenderize.
- 6
Add the dried prunes and honey to the pot, stirring gently to incorporate.
- 7
Cover again and simmer for another 30 minutes until the lamb is melt-in-your-mouth tender and the sauce has reduced into a rich glaze.
- 8
While the tagine finishes, toast the blanched almonds in a dry skillet over medium heat until golden brown.
- 9
Garnish the tagine with the toasted almonds and sesame seeds before serving hot with couscous or crusty bread.
💡 Chef tips
- You can prepare this dish a day in advance; the flavors actually deepen and improve overnight in the refrigerator.
- If you prefer a deeper nutty flavor, you can fry the blanched almonds in a little neutral oil instead of toasting them dry.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop.
✅ How it should turn out
The finished tagine should feature meltingly tender lamb coated in a glossy, spiced sauce with sweet, plump prunes and a satisfying crunch from the toasted almonds.