Moroccan Lamb Tagine Prunes Almonds (Print Version)

Slow-cooked lamb with prunes, toasted almonds, and fragrant Moroccan spices for a savory and sweet balance.

# 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 - 1½ 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

# How to Make It:

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 and transfer to a plate.
03 - Add remaining olive oil, onions, garlic, and ginger to the pot and cook until softened, about 5 minutes.
04 - Stir in all spices and saffron if using; cook for 1 minute until fragrant.
05 - Return lamb to the pot, add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and place in oven or reduce stovetop heat to low. Cook for 1 hour 30 minutes, stirring occasionally.
07 - While cooking, toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes. Set aside.
08 - Add prunes and toasted almonds to the pot, stir, cover, and cook an additional 30 to 45 minutes until lamb is tender and sauce thickened.
09 - Adjust salt to taste and serve hot garnished with toasted sesame seeds and chopped cilantro or parsley.

# Additional Tips::

01 -
  • The contrast of sweet prunes and savory lamb creates this addictive depth that keeps you reaching for another spoonful.
  • It actually gets better the next day, so you can make it ahead and impress people without sweating in the kitchen.
  • Toasted almonds add this golden crunch that makes the whole dish feel special without requiring any real skill.
02 -
  • Don't skip browning the lamb—that caramelized crust is where the richness comes from, and rushing this step is the difference between good and forgettable.
  • The spices need that one-minute bloom in fat before the liquid goes in; it's the secret to depth and prevents them from tasting raw or powdery.
  • If your sauce seems too thin at the end, just simmer uncovered for 10 minutes; if it's too thick, add a splash of broth and stir.
03 -
  • Buy whole spices when you can and toast them yourself for 2–3 minutes in a dry pan before grinding—the flavor is incomparably fresher and more aromatic than pre-ground versions.
  • If saffron is in your budget, use it; if not, don't stress, but if you do have it, let those threads steep in a little warm broth for 10 minutes before adding them to release their color and flavor.
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