Moroccan Lamb Tagine with Prunes & Almonds
The Moroccan Lamb Tagine with Prunes and Almonds is a classic dish of Moroccan gastronomy, celebrated for its harmonious blend of sweet and savoury flavours. Traditionally served at weddings, family gatherings, and festive occasions, this dish showcases the culinary artistry of Morocco’s royal cuisine.
Tender, slow-cooked lamb is gently simmered with fragrant spices like saffron, cinnamon, ginger, and turmeric, creating a rich, golden sauce. It is then adorned with caramelised prunes simmered in honey and cinnamon, and finished with toasted almonds for a delightful crunch.
More than just a meal, this tagine embodies the essence of Moroccan hospitality warm, generous, and richly spiced inviting everyone at the table to share in its comforting and luxurious flavours.
Ingredients
Tagine Base- 1 kg (2.2 lbs) lamb shoulder or shanks, cut into large chunks
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1 tsp turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp black pepper
- Pinch of saffron threads (optional, soaked in 2 tbsp warm water)
- Salt, to taste
- 1.5 cups beef or lamb stock (or water)
- 150 g (about 1 cup) pitted prunes
- 1.5 tbsp honey
- 1 small cinnamon stick
- 1/4 cup of the tagine cooking liquid (taken from the pot)
Garnish
- 70 g (1/2 cup) whole blanched almonds
- 1 tbsp toasted sesame seeds (optional)
- Fresh coriander or parsley, chopped (for garnish)
Instructions
Brown the Lamb
- Heat 2 tbsp olive oil in a large heavy pot or tagine over medium-high heat.
- Add the lamb pieces and sear them on all sides until nicely browned (about 5–7 minutes).
- Remove the lamb from the pot and set aside.
Sauté the Aromatics
- In the same pot, lower heat to medium.
- Add the chopped onions and cook until soft and golden (about 5 minutes).
- Stir in garlic, ginger, turmeric, cinnamon, black pepper, saffron (if using), and salt.
- Cook for 1–2 minutes until fragrant.
Simmer the Tagine
- Return the browned lamb to the pot.
- Add 1.5 cups stock (or water).
- Bring to a gentle boil, then lower heat to low, cover, and simmer gently for 1.5 to 2 hours, until lamb is very tender.
- (If using a traditional clay tagine, cook on very low heat with a diffuser.)
Prepare the Prune Topping
- While the lamb is cooking, place prunes, honey, and the cinnamon stick in a small saucepan.
- Add about 1/4 cup of the lamb’s cooking liquid.
- Simmer gently for 10–15 minutes until the prunes are soft and coated in a syrupy sauce.
- Remove cinnamon stick.
Toast the Almonds
- In a dry skillet, toast the blanched almonds over medium heat until golden and fragrant (3–5 minutes).
- Remove and set aside.
Assemble & Serve
- When the lamb is tender, transfer it to a serving dish.
- Spoon the prune mixture on top.
- Sprinkle with toasted almonds, and optionally sesame seeds.
- Garnish with chopped fresh coriander or parsley.
Serve hot with warm Moroccan bread (khobz) or fluffy couscous. 🍞
| Nutrient | Amount (per 100 g) |
|---|
| Calories | 215 kcal |
| Protein | 16 g |
| Total Fat | 13 g |
| Saturated Fat | 4.5 g |
| Carbohydrates | 9 g |
| Fiber | 1.5 g |
| Sugars | 6 g |
| Cholesterol | 70 mg |
| Sodium | 180 mg |
| Iron | 2.2 mg |
| Calcium | 40 mg |
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