Moroccan Lamb Tagine Prunes Almonds (Printable)

Slow-cooked lamb infused with sweet prunes, toasted almonds, and warm Moroccan spices.

# What You'll Need:

→ Meat

01 - 3.3 pounds 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 ounces canned chopped tomatoes
16 - 2 tablespoons honey

→ Fruits & Nuts

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

→ Garnishes

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

→ Seasoning

21 - Salt, to taste

# Method:

01 - Preheat the oven to 325°F (160°C) or prepare a stovetop tagine or Dutch oven for cooking.
02 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown the lamb cubes in batches, then transfer browned meat to a plate.
03 - Add remaining olive oil, onions, garlic, and grated ginger to the pot. Sauté for 5 minutes until softened.
04 - Sprinkle in all ground spices and saffron threads if using, stirring continuously for 1 minute to release aromas.
05 - Return lamb to the pot. Add canned 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 and 30 minutes, stirring occasionally.
07 - While the stew cooks, toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes. Set aside.
08 - After 1 hour and 30 minutes, stir prunes and toasted almonds into the pot. Cover and continue cooking for an additional 30 to 45 minutes until lamb is very tender and sauce thickens.
09 - Adjust salt to your preference.
10 - Serve hot, garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Pointers:

01 -
  • The lamb becomes impossibly tender while the sauce develops this deep, almost mysterious sweetness that catches you off guard.
  • It tastes like you've spent hours perfecting it, but most of that time it's quietly cooking without you.
  • One meal that genuinely impresses people at the table, even if it was simpler to make than they assume.
02 -
  • Don't rush the browning of the lamb or skip it because you're tired, it's the step that builds the depth everything else depends on.
  • Taste the sauce once before serving because salt levels change as the liquid reduces, and what seemed enough at the beginning might need adjustment.
  • The prunes must go in during the final 30-45 minutes or they'll fall apart and disappear, losing the pleasant chew that makes them special.
03 -
  • If your sauce seems too thin after cooking, remove the lid for the final 10 minutes to let it reduce and concentrate into something glossy and clinging.
  • Marinating the lamb overnight in spices and olive oil develops flavour so much that you'll almost feel like you cheated, but you haven't.
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