Moroccan Lamb Tagine Prunes Almonds (Printable)

Slow-cooked lamb with prunes, almonds, and Moroccan spices creates a rich, aromatic dish.

# What You'll Need:

→ Meat

01 - 3.3 lbs lamb shoulder, cut into 2-inch cubes
02 - 2 tbsp olive oil

→ Aromatics

03 - 2 large onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1-inch piece fresh ginger, grated

→ Spices

06 - 1 ½ tsp ground cinnamon
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp ground turmeric
10 - ½ tsp ground black pepper
11 - ½ tsp ground allspice
12 - ½ tsp ground ginger
13 - 1 pinch saffron threads (optional)

→ Liquids

14 - 1 2/3 cups beef or lamb broth
15 - 14 oz canned chopped tomatoes
16 - 2 tbsp honey

→ Fruits & Nuts

17 - 7 oz pitted prunes
18 - 2.8 oz whole blanched almonds

→ Garnishes

19 - 2 tbsp toasted sesame seeds
20 - Fresh cilantro or parsley, chopped

→ Seasoning

21 - Salt, to taste

# How-To Steps:

01 - Preheat oven to 325°F or prepare a stovetop tagine or Dutch oven for cooking.
02 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches, transferring each batch to a plate.
03 - Add remaining olive oil, onions, garlic, and grated ginger to the pot. Cook for 5 minutes until softened.
04 - Add all spices and saffron threads, if using. Stir continuously for 1 minute until fragrant.
05 - Return lamb to the pot. Stir in chopped tomatoes, broth, and honey. Bring to a gentle simmer.
06 - Cover and cook in the oven or on the stovetop over low heat for 1 hour and 30 minutes, stirring occasionally.
07 - While cooking, toast almonds in a dry skillet over medium heat for 2 to 3 minutes until golden. Set aside.
08 - Add prunes and toasted almonds to the pot. Stir well, cover and cook for an additional 30 to 45 minutes until lamb is very tender and sauce thickens.
09 - Adjust salt to taste. Serve hot garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Suggestions:

01 -
  • The lamb becomes so tender it falls apart without effort, and the prunes add a subtle sweetness that makes people ask what that mysterious flavor is.
  • You mostly let the oven do the work, which means you get to enjoy your kitchen smelling incredible while dinner practically cooks itself.
  • It's naturally impressive enough for guests but honestly just as good on a quiet Tuesday when you want something that feels celebratory.
02 -
  • Don't skip browning the lamb properly—the Maillard reaction is where the depth comes from, and rushing this step leaves you with bland meat no amount of spicing can fix.
  • Add the prunes in the second half of cooking, not at the start, or they'll disintegrate into the sauce and you'll lose their whole point.
  • Taste and salt at the end, not the beginning—salt changes how spices dissolve and bloom, and you need them fully awake before adjusting.
03 -
  • If your sauce seems too thin at the end, uncover the pot for the last 10 minutes of cooking so some liquid can reduce and thicken naturally.
  • Toasting the spices with the aromatics rather than adding them dry is the difference between a good tagine and one that tastes incomplete—trust this step.
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