Moroccan Lamb Tagine Prunes (Print Version)

Savory lamb slow-cooked with prunes, almonds, and aromatic Moroccan spices, perfect for cozy meals.

# Components:

→ 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

# Directions:

01 - Preheat oven to 325°F or prepare stovetop tagine or Dutch oven for cooking.
02 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches and transfer browned meat to a plate.
03 - Add remaining olive oil, chopped onions, garlic, and grated ginger to the pot; cook for 5 minutes until softened.
04 - Sprinkle in all spices and optional saffron threads; stir continuously for 1 minute until fragrant.
05 - Return browned lamb to pot; add chopped tomatoes, broth, and honey. Stir well and bring mixture to a gentle simmer.
06 - Cover and transfer to 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 - Incorporate prunes and toasted almonds into the pot. Stir, cover, and cook an additional 30 to 45 minutes, until lamb is very tender and sauce thickens.
09 - Adjust salt as needed before serving.
10 - Serve hot, garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Advice:

01 -
  • The lamb becomes so tender it falls apart with a spoon, and the sauce tastes like pure comfort.
  • Sweet prunes and toasted almonds create this unexpected luxury that makes ordinary weeknights feel celebratory.
  • It actually improves the next day, so you can make it ahead without stress.
02 -
  • Browning the lamb properly is non-negotiable—those caramelized edges create depth that slow cooking alone cannot.
  • The prunes release their sweetness into the sauce as it cooks, so resist adding more honey or sugar thinking it needs it.
  • If your sauce seems too thin after cooking, remove the cover for the last 15 minutes to let it reduce and concentrate into something rich.
03 -
  • Buy your saffron from a spice merchant who specializes in it, and store it in a cool dark place—a little goes a long way, and it's worth getting quality.
  • If you don't have a Dutch oven, a regular heavy-bottomed pot works fine on the stovetop as long as you keep the heat low and the lid on.
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