How to Make the Perfect Lamb Tagine with Prunes and Almonds
Moroccan · Medium · 110 min · 4 servings
This rich and luxurious Moroccan lamb tagine combines slow-braised lamb with sweet prunes, toasted almonds, and warming spices for a dish that perfectly balances savory and sweet. It is a festive recipe often prepared for special occasions and family gatherings in Morocco.
Why this recipe works
This Lamb Tagine with Prunes and Almonds recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 110 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 580 calories with 44g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.2 kg lamb shoulder, cut into large chunks
- 1.5 cups pitted prunes
- 0.75 cup blanched almonds, toasted
- 2 tsp ground cinnamon
- 2 tbsp honey
- 1 large onion, grated
Step by step instructions
Step 1: Brown the Lamb
Season the lamb chunks generously with salt, pepper, cinnamon, and a teaspoon of ground ginger. Heat oil in a tagine or heavy pot over medium-high heat and brown the lamb in batches until deeply colored on all sides, about 4 minutes per batch. Do not overcrowd the pan.
Step 2: Build the Braising Liquid
Add the grated onion to the pot and cook with the lamb for 5 minutes until softened. Pour in enough water to come halfway up the lamb, about one cup. Bring to a boil, then reduce heat to very low, cover tightly, and braise for 60 minutes.
Step 3: Add Prunes and Honey
After 60 minutes, the lamb should be nearly tender. Add the prunes and drizzle in the honey. Stir gently to combine without breaking up the lamb too much. Continue cooking uncovered for 20 minutes until the sauce reduces and becomes thick and glossy.
Step 4: Garnish and Serve
Scatter the toasted almonds generously over the top of the tagine just before serving. Taste the sauce and adjust sweetness or seasoning as needed. Serve directly from the tagine with couscous or warm bread to soak up the magnificent sauce.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- pitted prunes → dried apricots or dried figs for a different but equally delicious sweetness
- blanched almonds → toasted sesame seeds for a different texture and nutty flavor
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Rushing the braising time and not allowing the lamb to become completely tender and falling apart
- Not reducing the sauce at the end which leaves it thin and watery instead of thick and concentrated
Nutrition facts
Per serving: 580 calories, 44g protein, 32g carbs, 32g fat, 5g fiber.
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