Moroccan Lamb Tagine Prunes (Print)

Tender lamb simmered with sweet prunes, toasted almonds, and fragrant Moroccan spices for hearty meals.

# What You Need:

→ Meat

01 - 3.3 pounds lamb shoulder, cut into 2-inch cubes
02 - 2 tablespoons olive oil

→ Aromatics

03 - 2 large onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1-inch piece fresh ginger, grated

→ Spices

06 - 1 ½ teaspoons ground cinnamon
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground turmeric
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon ground allspice
12 - ½ teaspoon ground ginger
13 - 1 pinch saffron threads (optional)

→ Liquids

14 - 1 2/3 cups beef or lamb broth
15 - 14 ounces canned chopped tomatoes
16 - 2 tablespoons honey

→ Fruits & Nuts

17 - 7 ounces pitted prunes
18 - 2.8 ounces whole blanched almonds

→ Garnishes

19 - 2 tablespoons toasted sesame seeds
20 - Fresh cilantro or parsley, chopped

→ Seasoning

21 - Salt, to taste

# Steps:

01 - Preheat oven to 325°F or ready a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches and transfer to a plate.
03 - Add remaining olive oil, onions, garlic, and grated ginger to pot; cook for 5 minutes until softened.
04 - Incorporate all spices and saffron (if using), stirring for 1 minute until fragrant.
05 - Return lamb to pot. Add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and cook in oven or reduce to low heat on stovetop for 1 hour and 30 minutes, stirring occasionally.
07 - While lamb simmers, toast almonds in dry skillet over medium heat until golden, about 2–3 minutes; set aside.
08 - Stir prunes and toasted almonds into pot. Cover and cook an additional 30–45 minutes until lamb is tender and sauce thickens.
09 - Adjust salt to taste. Serve hot, garnished with sesame seeds and chopped cilantro or parsley.

# Top Tips:

01 -
  • The sweetness of prunes against warm spices hits a flavor note that makes people pause mid-bite.
  • Almonds add a quiet crunch that keeps things interesting from first spoonful to last.
  • Everything happens in one pot, and the smell alone is worth the two-hour wait.
02 -
  • Don't rush the browning of the lamb; it's the foundation that gives depth to the entire dish, and skipping it leaves the tagine flat.
  • Add the prunes at the very end because they'll turn to mush if cooked too long, and you want them to stay distinct and jammy, not dissolved into the sauce.
  • The sauce should be thickened by the end, clinging to the meat, not swimming in liquid; if it's too thin, uncover the last 15 minutes to reduce.
03 -
  • If you have time, marinate the lamb overnight in the spices and a bit of olive oil; the flavors will deepen and the meat will be even more tender.
  • Toast your own whole almonds rather than using pre-sliced, and grind your own spices if possible; the difference in flavor is worth the five extra minutes.
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