Moroccan·non-vegetarian·medium

Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 1 kg boneless lamb shoulder, cubed; 2 large yellow onion, finely chopped; 4 garlic cloves, minced; 2 tbsp fresh ginger, grated; 1 tsp ground cinnamon; 1 tsp ground turmeric; 1/4 tsp saffron threads, crumbled; 1/2 tsp black pepper; 1 tsp salt; 3 tbsp olive oil; 500 ml chicken stock; 200 g pitted prunes; 2 tbsp honey; 1 tbsp rose water (optional); 100 g blanched almonds, toasted; 3 tbsp fresh cilantro, chopped

Imagine the scent of cinnamon and saffron drifting through your kitchen as a slow-braised lamb tagine simmers on the stove. This is the heart of Moroccan hospitality—tender, fall-apart lamb cooked with sweet prunes, toasted almonds, and a whisper of honey. The meat melts into a rich, fragrant sauce that begs to be scooped up with crusty bread or fluffy couscous. You’ll taste layers of warmth from ginger and turmeric, a hint of floral rose water, and the satisfying contrast of savory and sweet. Every spoonful feels like a journey through a Marrakech souk, alive with color and spice. This isn’t just dinner; it’s a memory in the making.

145 min(prep 25 + cook 120)

6 servings

580 kcal

Ingredients

boneless lamb shoulder, cubed1 kg
large yellow onion, finely chopped2
garlic cloves, minced4
fresh ginger, grated2 tbsp
ground cinnamon1 tsp
ground turmeric1 tsp
saffron threads, crumbled1/4 tsp
black pepper1/2 tsp
salt1 tsp
olive oil3 tbsp
chicken stock500 ml
pitted prunes200 g
honey2 tbsp
rose water (optional)1 tbsp
blanched almonds, toasted100 g
fresh cilantro, chopped3 tbsp

Nutrition

580 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
In a large bowl, combine the lamb with half the onion, garlic, ginger, cinnamon, turmeric, saffron, pepper, and salt. Mix well, cover, and let marinate in the fridge for at least 1 hour (or overnight for deeper flavor).
2
Heat olive oil in a heavy-bottomed pot or tagine over medium heat. Add the remaining onion and sauté until soft and golden, about 8 minutes. Add the marinated lamb and sear on all sides until browned, about 5 minutes.
3
Pour in the chicken stock, bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, stirring occasionally, until the lamb is very tender.
4
Add the prunes, honey, and rose water (if using). Stir gently, then continue to cook uncovered for 20 minutes, until the sauce thickens and the prunes are plump and glossy.
5
Taste and adjust seasoning with salt and pepper. Garnish with toasted almonds and fresh cilantro. Serve hot over fluffy couscous or with crusty bread to soak up every drop of the luscious sauce.

#moroccan #tagine #lamb #slow-cooked

🍽️ Join DishIndex for free

Save recipes, create collections and access Cook Mode.

Create a free account

Reviews

(0)

No reviews yet. Be the first to rate this recipe!