Luxurious Moroccan Lamb Tagine with Prunes and Almonds

Name: Luxurious Moroccan Lamb Tagine with Prunes and Almonds
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Lamb shoulder; Ground cinnamon; Ground ginger; Ground cumin; Black pepper; Salt; Olive oil; Juice of 1 lemon; Garlic cloves; Onions; Chicken or vegetable broth; Pitted prunes; Almonds; Honey; Saffron threads; Fresh coriander, chopped; Pomegranate seeds; Couscous or warm flatbread

An exotic, slow-cooked lamb dish with sweet and nutty accents

This Moroccan Lamb Tagine is an aromatic masterpiece, featuring tender lamb, sweet prunes, and crunchy almonds, all enriched with traditional spices.

3 h 30 min
6
Advanced

Ingredients

For the Marinade

Lamb shoulder

1.5 kg, cut into large chunks

Ground cinnamon

2 tsp

Ground ginger

2 tsp

Ground cumin

1 tsp

Black pepper

1 tsp

Salt

1 tsp

Olive oil

3 tbsp

Juice of 1 lemon

Garlic cloves

4, minced

For the Tagine

Onions

2 medium, thinly sliced

Chicken or vegetable broth

1 cup

Pitted prunes

300g

Almonds

60g, blanched

Honey

2 tbsp

Saffron threads

Pinch, soaked in 2 tbsp warm water

For the Garnish

Fresh coriander, chopped

Pomegranate seeds

For the Side

Couscous or warm flatbread

Preparation

Marinating the Lamb

Combine Ingredients

In a large bowl, combine lamb pieces with all marinade ingredients.

Mix Well

Mix well, ensuring each piece is coated.

Refrigerate

Cover and refrigerate for at least 2 hours or overnight for best results.

Chef’s Tip: Toasting the almonds before adding them to the tagine enhances their flavor.

Preparing the Tagine

Heat Oil and Onions

In a large pot or tagine, heat a splash of olive oil. Add sliced onions, cooking until soft and translucent.

Pro Tip: Use a wooden spoon to occasionally stir the onions for even cooking.

Sear the Lamb

Stir in the marinated lamb, searing on all sides.

Important: Be sure not to overcrowd the pan when searing the lamb.

Cooking Process

Simmering Spices

Add the chicken broth and saffron to the pot, then reduce to a gentle simmer.

Flavor Infusion

Stir in the prunes, almonds, and honey, cover and cook until the lamb is tender.

Final Touch

Check seasonings, adjusting salt or adding more honey if needed, just before serving.

Plating & Serving