Moroccan Lamb Tagine Prunes (Printable Version)

Tender lamb braised with prunes, almonds, and Moroccan spices creating a rich, fragrant North African dish.

# Ingredient List:

→ Meat

01 - 3.3 lbs 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 oz canned chopped tomatoes
16 - 2 tablespoons honey

→ Fruits & Nuts

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

→ Garnishes

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

→ Seasoning

21 - Salt, to taste

# Directions:

01 - Preheat oven to 325°F or ready a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil over medium-high heat in a heavy-bottomed pot. Brown lamb cubes in batches and set aside.
03 - Add remaining olive oil, onions, garlic, and grated ginger to pot; cook for 5 minutes until softened.
04 - Sprinkle in all spices and saffron (if using), stirring for 1 minute until fragrant.
05 - Return lamb to pot, then add chopped tomatoes, broth, and honey. Stir thoroughly and bring 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 - In parallel, toast almonds in a dry skillet over medium heat 2 to 3 minutes until golden. Set aside.
08 - After 1 hour 30 minutes, stir prunes and toasted almonds into the pot. Cover and cook an additional 30 to 45 minutes until lamb is tender and sauce thickened.
09 - Adjust salt according to preference.
10 - Serve hot, topped with toasted sesame seeds and chopped fresh cilantro or parsley.

# Expert Advice:

01 -
  • It's deceptively simple to make but tastes like you spent all day in the kitchen.
  • The sweet prunes and almonds create this unexpected texture that makes every bite interesting.
  • It's one of those dishes that gets better as it sits, making it perfect for meal prep.
02 -
  • Don't skip browning the lamb properly—it's the foundation of all the deep, complex flavor that makes this dish sing.
  • If you add the prunes too early, they'll completely dissolve and you'll lose that wonderful chewy texture; patience with timing matters here.
  • Tasting and adjusting salt at the very end is essential because the spices intensify as the dish sits, and you don't want to oversalt it early.
03 -
  • If you have a traditional Moroccan tagine vessel, use it—it distributes heat more gently and the wide shallow shape helps the sauce reduce evenly, though a Dutch oven works just as well.
  • Don't be tempted to rush the browning step or increase the heat too much; low and slow is what transforms tough cuts into something silky and delicious.
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