Moroccan·non-vegetarian·medium

Lamb and Saffron Tagine with Couscous and Honeyed Prunes

Name: Lamb and Saffron Tagine with Couscous and Honeyed Prunes
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1.2kg lamb shoulder, cut into 5cm chunks; 3 large onions, thinly sliced; 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 2 tsp ground turmeric; 1 tsp ground cinnamon; 2 tsp ras el hanout spice blend; 0.5 tsp saffron threads; 1.5 tsp salt; 0.5 tsp black pepper; 3 tbsp olive oil; 500ml water or lamb stock; 200g pitted prunes; 3 tbsp honey; 60g toasted almonds, slivered; 3 tbsp fresh cilantro, chopped; 400g fine couscous; 2 tbsp butter

Imagine the slow, intoxicating perfume of saffron and cinnamon drifting through your kitchen as a clay tagine cradles tender lamb, sweet prunes, and a whisper of honey. This isn't just a stew; it's a Moroccan tradition that invites you to gather around the table with friends and family. As the lamb melts into buttery softness, you'll discover layers of warmth from ginger, turmeric, and a hint of ras el hanout. The jewel-like prunes, plumped in honey-scented broth, balance the savory richness. Served over a bed of fluffy, hand-rolled couscous, each spoonful is a celebration of contrasts—sweet and savory, soft and tender. You'll feel the magic of Marrakech with every bite.

150 min(prep 30 + cook 120)

6 servings

620 kcal

Ingredients

lamb shoulder, cut into 5cm chunks1.2kg
large onions, thinly sliced3
garlic cloves, minced4
fresh ginger, grated2 tbsp
ground turmeric2 tsp
ground cinnamon1 tsp
ras el hanout spice blend2 tsp
saffron threads0.5 tsp
salt1.5 tsp
black pepper0.5 tsp
olive oil3 tbsp
water or lamb stock500ml
pitted prunes200g
honey3 tbsp
toasted almonds, slivered60g
fresh cilantro, chopped3 tbsp
fine couscous400g
butter2 tbsp

Nutrition

620 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Heat olive oil in a large tagine or heavy pot over medium heat. Season lamb chunks with salt and pepper, then sear in batches until deeply golden on all sides. Remove and set aside.
2
Add sliced onions to the pot and cook for 8 minutes until softened and translucent. Stir in garlic, ginger, turmeric, cinnamon, and ras el hanout; cook for 2 minutes until fragrant.
3
Return lamb to the pot. Crumble saffron threads into the stock or water, then pour over the meat. Bring to a gentle simmer, cover, and cook on very low heat for 1 hour 45 minutes, or until lamb is fork-tender.
4
Meanwhile, soak prunes in warm water for 10 minutes. In a small saucepan, combine prunes with honey and 4 tablespoons of the tagine liquid. Simmer for 10 minutes until prunes are plump and glossy. Stir in almonds.
5
About 15 minutes before serving, prepare couscous: bring 500ml salted water to a boil, add couscous and a drizzle of oil. Cover and let sit off heat for 10 minutes. Fluff with a fork and stir in butter.
6
To serve, mound couscous on a large platter. Arrange lamb chunks on top, spoon over the rich sauce, and crown with honeyed prunes and almonds. Garnish with fresh cilantro and serve immediately.
7
Optional: For extra texture, scatter a handful of fried slivered almonds over the dish just before serving.

#tagine #lamb #moroccan #saffron #couscous

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