Moroccan Lamb Tagine Prunes (Printable Version)

Slow-cooked lamb with prunes, almonds, and Moroccan spices creates a flavorful and tender meal.

# 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 heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches, then transfer to a plate.
03 - Add remaining olive oil, onions, garlic, and grated ginger to the pot. Cook until softened, about 5 minutes.
04 - Sprinkle all spices and saffron threads, if using, over aromatics. Stir continuously for 1 minute until fragrant.
05 - Return browned lamb to the pot. Add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and place in the oven or reduce stovetop heat to low. Cook for 1 hour and 30 minutes, stirring occasionally.
07 - While the stew cooks, toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes. Set aside.
08 - Add prunes and toasted almonds to the pot. Stir to combine, cover again, and continue cooking for 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 Advice:

01 -
  • The meat becomes so tender it falls apart on your spoon after slow cooking, no knife required.
  • Sweet prunes and almonds balance the savory spices in a way that feels almost like a secret flavor in every bite.
  • You can make it hours ahead and reheat it, which means less stress when guests arrive.
02 -
  • Don't rush the browning of the lamb—the deeper the crust, the richer your final sauce will taste.
  • The sauce should be thick and coating, not watery; if it's too thin after 2 hours, simmer it uncovered on the stovetop for 10-15 minutes to reduce.
  • Toast your almonds fresh right before you add them, not days ahead—they'll taste so much more alive and crisp.
03 -
  • A traditional clay tagine pot is beautiful, but a Dutch oven or heavy covered pot works just as well—focus on the food, not the equipment.
  • If your sauce seems thin after cooking, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it in while simmering on the stovetop until it coats the back of a spoon.
Go Back