Moroccan Lamb Tagine Prunes Almonds (Printable)

Slow-cooked lamb with prunes, almonds, and Moroccan spices for a tender, flavorful main course.

# What You 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 - A pinch of 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

# How to Make It:

01 - Preheat oven to 325°F, or prepare a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil over medium-high heat in a large heavy-bottomed pot. Brown lamb cubes in batches, then transfer the browned meat to a plate.
03 - Add remaining olive oil, onions, garlic, and grated ginger to the 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 the pot, then add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and transfer the pot to the oven, or reduce heat to low on the stovetop. Cook for 1 hour 30 minutes, stirring occasionally.
07 - Toast almonds in a dry skillet over medium heat until golden, about 2–3 minutes. Set aside.
08 - Stir prunes and toasted almonds into the tagine. Cook covered for an additional 30 to 45 minutes until lamb is tender and sauce thickens.
09 - Season with salt to taste.
10 - Serve hot, garnished with toasted sesame seeds and freshly chopped cilantro or parsley.

# Expert Tips:

01 -
  • The lamb becomes so tender it practically dissolves on your tongue while the prunes add an almost secret sweetness that keeps people guessing.
  • You can make it ahead and it actually tastes better the next day, which means less stress when you're feeding a crowd.
  • It's the kind of dish that looks like you spent all day cooking but really just needs you to pay attention for about ten minutes.
02 -
  • Don't skip browning the lamb—that caramelized surface is where 40% of the flavor comes from, and there's no shortcut.
  • If your sauce looks too thin after cooking, remove the lid for the last 15 minutes to let it reduce; if it's too thick, add a splash of broth.
  • The tagine actually improves after sitting overnight in the fridge, so make it a day ahead if you can.
03 -
  • Buy your spices from a store with high turnover—stale spices are the silent killer of dishes like this, so don't use anything that's been sitting in your cabinet for years.
  • If you're cooking this on the stovetop instead of in the oven, keep the heat at a true low and stir every 20 minutes to prevent sticking and scorching on the bottom.
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