Lamb and Prune Tagine
Indulge in the exotic flavors of this deeply fragrant Lamb and Prune Tagine, a classic Moroccan-inspired dish that combines tender, slow-cooked lamb shoulder with the natural sweetness of dried prunes and a medley of warm, aromatic spices like cinnamon, cumin, and ginger. Simmered to perfection in a rich broth enhanced with a touch of honey, this tagine delivers an irresistible balance of savory and sweet flavors. Toasted slivered almonds and fresh cilantro add an extra layer of texture and brightness, while optional sesame seeds make the garnish irresistibly nutty. Perfect for special gatherings or a cozy night in, this dish pairs beautifully with fluffy couscous, flatbread, or steamed rice, making it a complete and comforting meal. Whether you're a seasoned fan of Moroccan cuisine or an adventurous cook eager to explore new tastes, this slow-cooked lamb tagine promises to captivate your palate and transport you to the heart of North Africa.
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Recipe Information
Ingredients
- 1000 g lamb shoulder, bone-in, cut into chunks
- 3 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric powder
- 500 ml chicken or beef stock
- 2 tbsp honey
- 200 g dried prunes
- 50 g slivered almonds
- 2 tbsp fresh cilantro, roughly chopped
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
Heat 2 tablespoons of olive oil in a large tagine, heavy-based pot, or Dutch oven over medium-high heat.
Season the lamb chunks with salt and black pepper, then sear them in the hot oil until browned on all sides. Work in batches if necessary. Remove the lamb and set it aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until it softens, about 5 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cinnamon, ginger, cumin, coriander, and turmeric to the pot, stirring to coat the onions and garlic evenly with the spices.
Return the browned lamb to the pot and pour in the stock. Bring the mixture to a simmer, then cover with a lid and reduce the heat to low. Let it cook gently for 1.5 hours, stirring occasionally.
After 1.5 hours, stir in the honey and dried prunes. Continue cooking for another 20-30 minutes, uncovered, until the prunes are tender, the sauce has thickened slightly, and the lamb is fork-tender.
In a small dry skillet, toast the slivered almonds over medium heat until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
Taste the tagine and adjust seasoning with more salt or pepper if needed.
Garnish the finished tagine with toasted almonds, chopped cilantro, and optional sesame seeds.
Serve warm with steamed couscous, flatbread, or rice.
Nutrition Facts
Calories |
1025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1121 mg | 49% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 30.5 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
