Moroccan Lamb Tagine Prunes (Printer View)

Tender lamb slow-cooked with prunes, toasted almonds, and Moroccan spices for a flavorful meal.

# Components:

→ Meat

01 - 3.3 pounds lamb shoulder, cut into 2-inch cubes
02 - 2 tablespoons olive oil

→ Aromatics

03 - 2 large onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1-inch piece fresh ginger, grated

→ Spices

06 - 1 ½ teaspoons ground cinnamon
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground turmeric
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon ground allspice
12 - ½ teaspoon ground ginger
13 - A pinch of saffron threads (optional)

→ Liquids

14 - 1 2/3 cups beef or lamb broth
15 - 14 ounces canned chopped tomatoes
16 - 2 tablespoons honey

→ Fruits & Nuts

17 - 7 ounces pitted prunes
18 - 2.8 ounces whole blanched almonds

→ Garnishes

19 - 2 tablespoons toasted sesame seeds
20 - Fresh cilantro or parsley, chopped

→ Seasoning

21 - Salt, to taste

# Method:

01 - Preheat the oven to 325°F (160°C) or prepare a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches and set aside.
03 - Add remaining olive oil, chopped onions, minced garlic, and grated ginger to the pot. Cook for 5 minutes until softened.
04 - Incorporate all ground spices and saffron threads, stirring for 1 minute until fragrant.
05 - Return browned lamb to the pot. Add chopped tomatoes, broth, and honey, stirring well. Bring to a gentle simmer.
06 - Cover and transfer to the oven or reduce stovetop heat to low. Cook for 1 hour 30 minutes, stirring occasionally.
07 - While cooking, toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes. Set aside.
08 - After 1 hour 30 minutes, add prunes and toasted almonds. Stir and continue cooking, covered, for an additional 30 to 45 minutes until lamb is very tender and sauce thickens.
09 - Adjust salt to taste and serve hot garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Advice:

01 -
  • The lamb becomes impossibly tender, melting on your tongue while the spices whisper rather than shout.
  • Sweet prunes and toasted almonds transform this from a simple stew into something that feels festive without fussing.
  • It tastes even better the next day, so you can make it ahead and actually enjoy your guests instead of hovering over the pot.
02 -
  • Browning the lamb properly is not optional—it's where half the flavor comes from, so don't rush or skip batches.
  • The spices must be toasted briefly after adding to the pot; this blooming step transforms them from flat to dimensional.
  • If your sauce seems thin after the prunes are added, don't panic; it will reduce and thicken as it finishes cooking covered.
03 -
  • If you don't have saffron, the tagine will still be delicious—saffron is a luxury that adds depth, not a necessity.
  • Toasting your own almonds just before adding them changes everything; canned roasted ones taste like an afterthought by comparison.
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