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Lamb Tagine with Prunes and Almonds

Counter 06 · Stews & Braises

Lamb Tagine with Prunes and Almonds

A Moroccan celebration braise of lamb shoulder with saffron, cinnamon and honeyed prunes, finished with toasted almonds. Sweet, savory and fragrant in a way few stews manage.

4.8 244 cooks rated this
Prep
25 min
Cook
2 hr 30 min
Serves
6
Level
Medium
Free recipe Jump to method

Mrouzia and lham b'barkouk are the festive tagines of Moroccan feasts, and this one follows their lead: meat simmered with onion, ginger and saffron, then crowned with prunes that have been poached in honey and cinnamon. Cooking the prunes separately keeps them plump and glossy instead of dissolving. A clay tagine is lovely but not required; a heavy Dutch oven with a tight lid works just as well. Chop the toasted almonds roughly so they add real crunch. Serve with couscous or khobz bread.

Method

  1. Toss the lamb with the salt, ginger, turmeric and 1/2 tsp cinnamon. Heat the oil in a tagine base or Dutch oven over medium heat and brown the lamb lightly, about 8 minutes.

  2. Stir in the grated onion and cook 5 minutes until it loses its sharp smell. Add the saffron water, cilantro bundle and 2 cups water.

  3. Cover and simmer very gently for 2 hours, turning the meat every 30 minutes, until the lamb is soft and the onion has become a thick sauce.

  4. While the lamb cooks, put the prunes, honey, remaining cinnamon and 1 cup water in a small saucepan. Simmer 15 minutes until the prunes are plump and the liquid is syrupy.

  5. Toast the almonds in a dry skillet over medium-low heat for 6 to 8 minutes, shaking the pan, until golden. Chop roughly.

  6. Discard the cilantro. If the sauce is thin, uncover and reduce for 10 minutes. Arrange the prunes and their syrup over the lamb, heat 5 minutes, and scatter the almonds on top.

Hand lifting the lid of a red Dutch oven on a stove
Checking the braise under the Dutch oven lid
Hand seasoning a pot of broth beside a pan of browned meat
Seasoning the broth beside a pan of browned meat

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