Lamb Tagine with Prunes and Almonds
This traditional Moroccan lamb tagine features tender lamb simmered with aromatic spices, sweet prunes, and crunchy toasted almonds. It's a rich and flavorful dish, perfect for a comforting meal.
An original recipe by Forkin
- Total time
- 2 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 889 kcal
Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 glamb shoulder, cut into 5cm cubes
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 tbspginger, grated
- 1 tspturmeric
- 1 tspcumin
- 0.5 tspcinnamon
- 1 tsppaprika
- 0.25 tspsaffron threads, soaked in 2 tbsp hot water
- 1 tspsalt
- 0.5 tspblack pepper
- 2 tbspvegetable oil
- 3 cupchicken broth
- 1 cupprunes, pitted
- 2 tbsphoney
garnish
- 0.5 cupalmond, sliced
- 0.25 cupfresh cilantro, chopped
Equipment
tagine · dry pan · measuring cups · large pot · measuring spoons · cutting board · knife
The method
Step by step
- 1
Season the lamb shoulder cubes generously with salt and black pepper.
About 2 min
- 2
Heat the vegetable oil in a large tagine or heavy-bottomed pot over medium-high heat.
About 2 min
- 3
Add the lamb to the pot in batches and brown on all sides; remove the browned lamb and set aside.
About 8 min
Cook’s note: Do not overcrowd the pot, as this will steam the meat instead of browning it.
- 4
Reduce the heat to medium, then add the yellow onion to the pot and cook until softened, about 5-7 minutes.
About 7 min
- 5
Stir in the garlic, ginger, turmeric, cumin, cinnamon, and paprika; cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices.
- 6
Return the browned lamb to the pot.
- 7
Pour in the chicken broth and the saffron threads with their soaking water; bring the mixture to a simmer.
About 5 min
- 8
Cover the pot and reduce the heat to low; let it simmer for 90 minutes, or until the lamb is very tender.
About 1 hr 30 min
Cook’s note: If using a tagine, ensure the lid is properly sealed to retain moisture.
- 9
Add the prunes and honey to the tagine; continue to simmer for another 20 minutes, uncovered, allowing the sauce to thicken slightly.
About 20 min
- 10
While the tagine simmers, toast the sliced almonds in a dry pan over medium heat until golden brown; set aside.
About 5 min
Cook’s note: Watch the almonds carefully as they can burn quickly.
- 11
Taste and adjust seasoning if needed.
- 12
Garnish the tagine with toasted sliced almonds and fresh cilantro before serving.
Cook’s note: Serve hot with couscous or crusty bread.
Per serving
Nutrition
- Calories
- 888.6kcal
- Protein
- 43.1g
- Carbs
- 46.2g
- Fat
- 64.9g
- Fibre
- 6.4g
- Sugar
- 27.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover tagine in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, or in the microwave until heated through.
More recipes
All recipesmain course
Saag Paneer
Indulge in the rich and vibrant flavors of Saag Paneer, a beloved Indian vegetarian curry. Tender cubes of paneer cheese are gently simmered in a luxuriously smooth, spiced spinach gravy, creating a dish that is both comforting and exquisitely aromatic. This recipe delivers an authentic taste experience, perfect for a satisfying and wholesome meal.
1 hr 311 kcalmain course
Tuscan Lampredotto Sandwich
This recipe recreates the classic Florentine street food sandwich, featuring thinly sliced slow-cooked beef tripe simmered in an aromatic broth. The tripe is served on a crusty roll, often dipped in the cooking broth and topped with a vibrant salsa verde.
3 hr 20 min 639 kcalside dish
Kinpira Renkon
A classic Japanese side dish featuring crunchy lotus root and carrot stir-fried in a sweet and savory glaze. This simple recipe highlights the delightful texture of the vegetables and is ready in under 30 minutes.
25 min 126 kcalmain course
Axoa de Veau
Experience the rustic charm of the Basque Country with Axoa de Veau, a deeply flavorful stew featuring tender veal, vibrant bell peppers, and the signature warmth of Espelette pepper. This hearty French classic offers a comforting, savory profile with a subtle spicy kick, perfect for a satisfying meal.
1 hr 15 min 302 kcalmain course
Soup Joumou
Soup Joumou is a traditional Haitian pumpkin soup, historically eaten on New Year's Day to celebrate independence. This hearty and flavorful soup features tender beef, pasta, root vegetables, and a vibrant pumpkin broth.
3 hr 45 min 618 kcaldessert
Kunefe (Knafeh)
A classic Middle Eastern dessert featuring shredded phyllo dough baked with a gooey, stretchy cheese filling. It's soaked in a fragrant sugar syrup, offering a delightful contrast of textures and flavors.
1 hr 5 min 817 kcaldinner
Berner Platte
Berner Platte is a traditional Swiss dish from the canton of Bern, featuring a variety of cooked meats and sausages served with potatoes and sauerkraut. This hearty meal is perfect for cold weather and feeds a crowd. It's known for its rich flavors and substantial portions.
2 hr 30 min