Main CourseDinner

Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: moroccan
Ingredients: 900 g lamb shoulder cut into 5cm cubes; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 tbsp ginger grated; 1 tsp turmeric; 1 tsp cumin; 0.5 tsp cinnamon; 1 tsp paprika; 0.25 tsp saffron threads soaked in 2 tbsp hot water; 1 tsp salt; 0.5 tsp black pepper; 2 tbsp vegetable oil; 3 cup chicken broth; 1 cup prunes pitted; 2 tbsp honey; 0.5 cup almond sliced; 0.25 cup fresh cilantro chopped

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

Gluten-free

Allergen information: may contain nuts and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

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

46%Score

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

Storage

Store leftover tagine in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed, or in the microwave until heated through.