Lamb Tagine with Prunes and Almonds
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.
A fragrant Moroccan lamb tagine with sweet prunes, crunchy almonds, and a richly spiced sauce.
Nutrition per serving
Ingredients
Main
Fruit
Garnish
Spices
Sweetener
Aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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