Save I discovered this tagine on a rainy evening when my Moroccan neighbor invited me over for dinner, and I watched her move through the kitchen with such ease, layering spices like she was telling a story. The first time I made it myself, I was nervous about the combination of sweet and savory, but the moment that honey and cinnamon hit the hot broth, everything clicked. Now whenever I cook it, the whole house fills with this warm, spiced aroma that somehow makes everyone who walks in feel like they're home.
I remember bringing this to a dinner party where everyone was skeptical about the fruit in the stew, and by the end of the night, two people were asking for the recipe with their phones out. That's when I realized this tagine has this quiet power to convince people that Moroccan cooking is something special and worth learning.
Ingredients
- Lamb shoulder, 1.5 kg (3.3 lbs), cut into 2-inch cubes: This is the workhorse of the dish—it becomes impossibly tender after the long braise and soaks up all those spices beautifully.
- Olive oil, 2 tbsp: Use a good quality oil for browning; it makes a real difference in building the flavor base.
- Onions, 2 large, finely chopped: They dissolve into the sauce and create a natural sweetness that balances the spices.
- Garlic cloves, 4, minced: Don't skip the fresh garlic—it gives the tagine a depth that powder just can't match.
- Fresh ginger, 1-inch piece, grated: This is the secret ingredient that makes people wonder what they're tasting; it adds warmth without being obvious.
- Ground cinnamon, 1½ tsp: Cinnamon is the backbone here, so use the good stuff and measure carefully.
- Ground cumin, 1 tsp: It adds an earthy note that grounds all the sweeter spices.
- Ground coriander, 1 tsp: This softens the edges of the blend and adds a subtle citrus whisper.
- Ground turmeric, 1 tsp: Beyond color, it brings a gentle bitterness that prevents the dish from being one-note sweet.
- Ground black pepper, ½ tsp: Fresh cracked pepper is always better, and it wakes up the palate.
- Ground allspice, ½ tsp: A pinch of this goes a long way and adds a hint of clove-like warmth.
- Ground ginger, ½ tsp: This reinforces the fresh ginger and deepens the spiced flavor.
- Saffron threads, 1 pinch (optional): If you have it, it adds luxury and a floral note that makes this feel special.
- Beef or lamb broth, 400 ml (1⅔ cups): Use homemade if you can; it makes the sauce taste richer and less one-dimensional.
- Canned chopped tomatoes, 400 g (14 oz): They add body and acidity to balance the sweetness of the prunes and honey.
- Honey, 2 tbsp: This ties the sweet and savory together and rounds out the sauce beautifully.
- Pitted prunes, 200 g (7 oz): They plump up during cooking and add bursts of concentrated sweetness and chewiness.
- Whole blanched almonds, 80 g (2.8 oz): Toasting them first makes all the difference—it brings out their nuttiness and prevents them from getting soggy.
- Toasted sesame seeds, 2 tbsp: These add a final textural contrast and a subtle nutty finish.
- Fresh cilantro or parsley, chopped: The brightness cuts through the richness and makes everything taste fresher.
- Salt, to taste: Taste as you go and adjust at the end; the spices can mask saltiness.
Instructions
- Get Your Vessel Ready:
- Preheat your oven to 160°C (325°F) if you're using one, or have your stovetop tagine or Dutch oven ready on the heat. A heavy-bottomed pot is key here because it distributes heat evenly and prevents the bottom from burning.
- Brown the Lamb in Batches:
- Heat 1 tbsp of olive oil in your pot over medium-high heat until it shimmers, then add the lamb in a single layer without crowding—work in batches if needed. Let each piece sit undisturbed for a minute or two until it develops a golden crust, then turn it. Transfer the browned lamb to a plate and set aside.
- Build the Aromatics Base:
- Add the remaining olive oil to the pot, then add the chopped onions, minced garlic, and grated ginger. Cook this for about 5 minutes, stirring occasionally, until the onions turn translucent and the kitchen smells incredible. You'll know it's ready when you can't imagine the smell being any better.
- Toast the Spices:
- Sprinkle in all the ground spices and the saffron threads if you're using them. Stir constantly for about 1 minute—you'll see the mixture darken slightly and the smell will become even more intoxicating. This blooming step is crucial because it wakes up the spices and deepens their flavors.
- Return the Lamb and Add the Liquids:
- Put the browned lamb back into the pot along with the canned tomatoes, broth, and honey. Stir everything together until the lamb is coated, then bring the liquid to a gentle simmer. You're looking for a few lazy bubbles, not a rolling boil.
- Braise Low and Slow:
- Cover the pot and transfer it to the oven, or reduce the heat to low on the stovetop and cover it there. Cook for 1 hour and 30 minutes, stirring every 20 minutes or so to ensure the meat cooks evenly and nothing sticks to the bottom. The lamb should be getting tender but not quite falling apart yet.
- Toast the Almonds:
- While the tagine is braising, heat a dry skillet over medium heat and add the whole blanched almonds. Toast them for 2 to 3 minutes, shaking the pan occasionally, until they turn golden brown and smell toasty. Watch them carefully—they can go from golden to burnt quickly. Set them aside on a plate.
- Add the Fruits and Nuts:
- After the 1 hour and 30 minutes are up, stir in the prunes and toasted almonds. Cover the pot again and continue cooking for another 30 to 45 minutes, until the lamb is so tender it almost falls apart when you touch it and the sauce has thickened into something that clings to the meat. The prunes should have plumped up and softened.
- Taste and Adjust:
- Remove the pot from the heat or oven and taste the tagine. Adjust the salt as needed—you might be surprised how much it needs because the spices can mask saltiness.
- Plate and Finish:
- Serve the tagine hot in shallow bowls, garnished with toasted sesame seeds and fresh chopped cilantro or parsley. The fresh herbs and seeds add brightness and texture that make the dish feel complete.
Save There was this moment when my youngest daughter, who usually won't touch anything with visible fruit in it, tried a spoonful and then asked for more. Watching her discover that sweet and savory could work together was worth every moment of that two-hour cook time, and that's when I understood why my Moroccan neighbor shared this recipe so generously.
Serving Suggestions That Work
Steamed couscous is the traditional partner because it's fluffy and neutral enough to let the tagine shine, but I've also loved it over saffron rice when I want something a bit more luxurious. Crusty bread works too—it's perfect for soaking up the sauce, which is honestly one of the best parts.
Making It Your Own
If you want to swap in apricots for the prunes, go ahead—they'll give you a brighter, more delicate sweetness. For a richer flavor that I sometimes do on weekends, marinate the lamb overnight in the spices mixed with a bit of olive oil, which lets the meat absorb everything before it even hits the heat. Some people add a pinch of heat with a small dried chili, and honestly, that's not a bad idea if you want to balance the sweetness.
Pairing and Timing Tips
A Moroccan red wine pairs beautifully with this, but if you prefer non-alcoholic, fresh mint tea is the traditional choice and it really does refresh your palate between bites. Make this ahead if you can—the flavors settle overnight and it actually tastes better the next day, which makes it perfect for entertaining.
- You can make this up to three days ahead and simply reheat it gently before serving.
- If the sauce seems too thin at the end, simmer it uncovered for 10 minutes to reduce and thicken it up.
- Leftovers freeze beautifully in portions, so you can have this ready whenever you want that warm, spiced comfort.
Save This tagine has become the dish I make when I want to feel connected to something bigger than just dinner—it's about flavor, culture, and that moment when people taste something they've never experienced before. Make it with attention and generosity, and it will repay you tenfold.
Recipe Help & FAQs
- → What cut of lamb works best for this dish?
Lamb shoulder cut into cubes is ideal for slow cooking, as it becomes tender and flavorful over time.
- → Can the prunes be substituted with another fruit?
Yes, dried apricots make a great alternative, offering a similar sweetness and texture in the stew.
- → How should the almonds be prepared?
Toast the almonds lightly in a dry skillet until golden to enhance their nuttiness before adding to the dish.
- → What are traditional sides to serve with this dish?
Common accompaniments include steamed couscous, saffron rice, or crusty bread to soak up the rich sauce.
- → Is it possible to prepare this dish on the stovetop?
Yes, a heavy-bottomed pot can be used over low heat to gently simmer the lamb for the required time.