Moroccan Lamb Tagine Prunes (Printable)

Slow-cooked lamb with prunes, toasted almonds, and Moroccan spices creates a rich and fragrant dish.

# Ingredient List:

→ 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 - 1 pinch 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

# How-To Steps:

01 - Preheat oven to 325°F 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 lamb cubes in batches, then transfer browned meat to a plate.
03 - Add remaining olive oil, onions, garlic, and fresh ginger to the pot. Cook for 5 minutes until softened.
04 - Sprinkle in all ground spices and saffron if using. Stir continuously for 1 minute until fragrant.
05 - Return lamb to the pot. Add chopped tomatoes, broth, and honey. Stir well and 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 to the pot. Stir and cook covered for an additional 30 to 45 minutes until lamb is very tender and sauce has thickened.
09 - Adjust salt to taste. Serve hot, garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Advice:

01 -
  • The sweet prunes and almonds create a sophisticated balance that feels both comforting and restaurant-worthy.
  • Your kitchen will smell so incredible during cooking that guests will arrive already half-convinced you're a culinary genius.
02 -
  • The low oven temperature is not a suggestion: a rolling boil will toughen the lamb and break the subtle spice balance, so resist the urge to turn up the heat.
  • Toasting the almonds separately prevents them from becoming soft and mealy, and gives you something crisp to contrast with the tender meat.
03 -
  • If your sauce seems thin after cooking, transfer the tagine to the stovetop and simmer uncovered for 10-15 minutes to reduce it to the right consistency.
  • Always taste the lamb before adding salt: the broth is already seasoned, and you can always add more but never take it out.
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