Moroccan lamb and prune tagine

This Moroccan lamb and prune tagine is a festive dish that combines tender lamb with sweet prunes and aromatic spices. The contrast of flavors and textures creates a delightful culinary experience, perfect for special occasions or weekend gatherings.

Moroccan · 120 min · 6 servings · Kateryna Tkachenko

Ingredients

• 1 kg lamb shoulder, cut into chunks
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp turmeric powder
• to taste salt
• to taste black pepper
• 3 tbsp olive oil
• 250 g prunes
• 50 g almonds, toasted and chopped
• for garnish fresh cilantro, chopped
• 500 ml water

Method

1. In a large tagine or heavy pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened.
2. Add the lamb chunks to the pot, browning them on all sides.
3. Sprinkle the cumin, cinnamon, ginger, turmeric, salt, and black pepper over the lamb, stirring to coat the meat evenly.
4. Pour in the water and bring to a simmer. Cover and reduce the heat to low, allowing it to cook for about 1.5 hours, or until the lamb is tender.
5. Add the prunes to the pot during the last 30 minutes of cooking, stirring gently to combine.
6. Once the lamb is tender and the sauce has thickened slightly, remove from heat.
7. Serve the tagine warm, garnished with toasted almonds and fresh cilantro.

• Bissara
• Moroccan lentil stew
• Moroccan chicken tagine with apricots