Moroccan Lamb Tagine Prunes Almonds (Printable Page)

Slow-cooked Moroccan lamb infused with spices, sweet prunes, and crunchy toasted almonds for a rich, flavorful meal.

# What You Need:

→ Meat

01 - 3.3 lbs lamb shoulder, cut into 2-inch cubes
02 - 2 tbsp 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 tsp ground cinnamon
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp ground turmeric
10 - ½ tsp ground black pepper
11 - ½ tsp ground allspice
12 - ½ tsp ground ginger
13 - 1 pinch saffron threads (optional)

→ Liquids

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

→ Fruits & Nuts

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

→ Garnishes

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

→ Seasoning

21 - Salt, to taste

# Steps:

01 - Preheat oven to 325°F, or prepare a stovetop tagine or Dutch oven.
02 - Heat 1 tbsp olive oil in a large, heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches, removing browned pieces to a plate.
03 - Add remaining olive oil, onions, garlic, and ginger to the pot. Cook for 5 minutes until softened.
04 - Incorporate all spices and optional saffron; stir for one minute until aromatic.
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 - Toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes. Set aside.
08 - Add prunes and toasted almonds to the pot. Stir, cover, and cook for an additional 30 to 45 minutes until the lamb is tender and sauce thickened.
09 - Adjust salt to taste. Serve hot garnished with sesame seeds and fresh cilantro or parsley.

# Expert Advice:

01 -
  • The lamb becomes so tender it practically dissolves on your tongue, while the sweet prunes create this beautiful contrast that surprises you every bite.
  • Your kitchen will smell like you've transported everyone to North Africa for the evening, and that's half the magic right there.
  • It's impressive enough to serve at a dinner party but actually wants you to relax—most of the work is the oven doing its thing.
02 -
  • Don't skip browning the lamb properly—that golden crust is where so much flavor lives, and rushing it makes everything taste a bit flat.
  • If your sauce seems too thin at the end, you can simmer uncovered for the last 10 minutes to reduce it down to that beautiful glaze consistency.
  • The prunes need to go in during the final 30–45 minutes, not at the start, or they'll dissolve into the sauce instead of staying plump and distinct.
03 -
  • Marinate your lamb overnight in the spices and a touch of olive oil if you have time—it deepens the flavors so much that it becomes hard to remember how it tasted without this step.
  • Toast your own spices from whole seeds if you're ever feeling ambitious, but quality ground spices from a spice merchant work beautifully too—the difference is noticeable but not essential.
  • Substitute apricots for prunes if that's what you have or prefer—the tartness works just as well as the sweetness, just in a different direction.
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