Moroccan Lamb Tagine Prunes (Printable)

Slow-cooked lamb with prunes, almonds, and Moroccan spices for a rich, flavorful dish.

# What You'll 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

# Directions:

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, placing browned meat on a plate.
03 - Add remaining olive oil, onions, garlic, and grated ginger to the pot. Cook for 5 minutes until softened.
04 - Incorporate all spices and optional saffron threads. Stir continuously for 1 minute until aromatic.
05 - Return the browned lamb to the pot. Add chopped tomatoes, broth, and honey. Stir thoroughly and bring to a gentle simmer.
06 - Cover the pot and transfer to the preheated 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, approximately 2 to 3 minutes. Set aside.
08 - After 1 hour 30 minutes, stir prunes and toasted almonds into the pot. Cover and cook for an additional 30 to 45 minutes until lamb is tender and sauce thickens.
09 - Adjust salt to taste. Serve hot garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Hints:

01 -
  • The sweet-savory balance is so perfectly balanced that people always ask what your secret ingredient is.
  • It's the kind of meal that fills your home with such an incredible aroma that your guests arrive already hungry.
  • Once it's in the oven, you're genuinely free—no hovering, no fussy techniques, just time doing the work.
02 -
  • Don't skip browning the lamb in batches—if you crowd the pan, the meat steams instead of developing that crucial golden crust that builds depth.
  • The second time I made this, I added the prunes too early and they dissolved into nothing; they need to go in during the final 30 to 45 minutes to stay intact and textured.
  • If your sauce seems thin at the end, uncover the pot and simmer for an extra 10 minutes while stirring—the liquid will reduce and cling beautifully to the lamb.
03 -
  • Marinating the lamb overnight in a mixture of the spices and a bit of olive oil will deepen the flavors significantly—it's an extra step, but it's worth the time if you can plan ahead.
  • A pinch of saffron soaked in warm broth for 10 minutes before adding it brings a subtle floral complexity that makes people wonder what your secret ingredient is.
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