Lamb Tagine with Prunes

Name: Lamb Tagine with Prunes
Cook time: 125 min
Total time: 125 min
Yield: 4 servings
Cuisine: Moroccan Maghreb
Ingredients: 1.2 kg Lamb Shoulder, bone-in, cut into large chunks; 2 Onions, finely sliced; 3 cloves of Garlic, sliced; 2 tbsp Olive Oil; 2 tsp Ground Ginger; 1 tsp Ground Turmeric; 1 Cinnamon Stick; 1 tsp Pepper (Black); 1 1/2 tsp Salt, fine; 600ml Water; 300g Prune, pitted; 2 tbsp Honey; 1/2 tsp Ground Cinnamon; 1 tbsp Orange Blossom Water; 2 tbsp Sesame Seeds, toasted; 50g Blanched Almonds, fried until golden; 1 tbsp Neutral Oil, for frying the almonds; 1 pinch of Saffron Threads

This Lamb Tagine with Prunes is a fragrant Moroccan stew, where tender braised lamb mingles with warm spices, sweet prunes and a glossy honey-orange blossom glaze. Slow-simmering develops deep, complex flavors while toasted almonds and sesame add a satisfying crunch—perfect served over fluffy couscous or with warm flatbread.

This Lamb Tagine with Prunes is a fragrant Moroccan stew, where tender braised lamb mingles with warm spices, sweet prunes and a g... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

C+ · Balanced

Rating

4.2

Time

2 hrs

Price

2,98 €

Calories

1104 kcal

meal prep

one pot

gluten free

high protein

Method

Prep the meat

Trim the Lamb Shoulder if needed and cut it into large, bone-in chunks. Peel and thinly slice the Onion, then slice the Garlic so everything is ready before you start cooking.

Brown the lamb

Heat the Olive Oil in a heavy lidded pot over medium-high. Pat the lamb dry, season it well with Salt and Pepper, and brown the pieces in batches until they have a deep crust on all sides; move each batch to a plate as you go. Add the Onion and Garlic to the pot and cook for 5 minutes, stirring and scraping up the browned bits, until the onion softens.

Simmer the tagine

Return the lamb and any juices to the pot, then stir in the Ground Ginger and Ground Turmeric. Add the Cinnamon Stick, pour in the Water, and stir in the Saffron Threads. Bring everything to a bare simmer, cover, and cook for 1 hour 30 minutes to 2 hours, turning the meat once or twice, until the lamb is very tender and the sauce is rich.

Glaze the prunes

While the lamb finishes, put the Prunes, Honey, and Ground Cinnamon in a small saucepan with a ladleful of the braising liquid. Simmer over low heat for 10 minutes, stirring gently, until the prunes are plump and the syrup is glossy. Take the pan off the heat and stir in the Orange Blossom Water so its fragrance stays bright.

Toast the garnish

Set a small skillet over medium heat. Toast the Sesame Seeds in the dry pan for 1 minute, shaking often, until fragrant, then tip them out. Add the Neutral Oil and fry the Blanched Almonds for 2 to 3 minutes until pale gold; lift them onto paper towel so they stay crisp.

Serve it up

Remove the cinnamon stick from the pot. Spoon the lamb and onions into a warm serving dish, mound the prunes and syrup over the top, and finish with the almonds and sesame seeds. Serve hot with plenty of sauce.