Save There's something about the smell of cinnamon and cumin hitting hot oil that stops me mid-conversation. My grandmother would simmer her tagine for hours while we'd hover around the kitchen, sneaking tastes of the broth as it deepened into something almost wine-dark and complex. This Moroccan lamb tagine with prunes and almonds isn't just food—it's the kind of dish that fills a room with warmth before anyone takes a single bite.
I made this for my friend Sarah when she was going through a rough patch, and I remember her sitting at my kitchen counter, eyes closed, just breathing in the steam from her bowl. She didn't say much, but she came back for thirds, and that's when I knew this recipe had become one of my superpowers in the kitchen.
Ingredients
- Lamb shoulder, 1.5 kg cut into 2-inch cubes: This cut has enough fat and connective tissue to become silky when braised slowly, unlike leaner cuts that toughen up.
- Olive oil, 2 tbsp: You need quality oil here because it's doing real work—browning the meat and carrying flavor.
- Onions, 2 large finely chopped: They dissolve into the sauce and become the foundation of everything.
- Garlic, 4 cloves minced: Fresh garlic here, not powder—it keeps things bright instead of flat.
- Fresh ginger, 1-inch piece grated: This adds a subtle heat and keeps the spice blend from feeling one-dimensional.
- Ground cinnamon, 1 ½ tsp: Warm and sweet without being dessert-like, cinnamon is the soul of Moroccan tagines.
- Ground cumin, 1 tsp: Earthy and essential, cumin bridges sweet and savory beautifully.
- Ground coriander, 1 tsp: Citrusy notes that brighten the whole dish.
- Ground turmeric, 1 tsp: This gives warmth and a subtle golden color to the sauce.
- Ground black pepper, ½ tsp: Keep it modest so the other spices shine.
- Ground allspice, ½ tsp: A whisper of complexity, like a secret ingredient no one can quite name.
- Ground ginger, ½ tsp: The powder version adds depth beyond what fresh ginger alone can do.
- Saffron threads, 1 pinch optional: If you have it, a tiny pinch transforms the whole thing into something memorable.
- Beef or lamb broth, 400 ml: Use homemade if you can—it makes a real difference in depth.
- Canned chopped tomatoes, 400 g: They add body and a gentle acidity that balances the sweetness.
- Honey, 2 tbsp: This isn't about making it dessert-like—it rounds out and softens the spice edges.
- Pitted prunes, 200 g: They plump up as they cook and create little pockets of sweetness throughout.
- Whole blanched almonds, 80 g: Toasting them first means they stay crispy instead of turning to mush.
- Toasted sesame seeds, 2 tbsp: A simple garnish that adds texture and nuttiness at the end.
- Fresh cilantro or parsley, chopped: A handful of fresh herbs cuts through the richness and adds life to each spoonful.
- Salt, to taste: Always taste at the very end because the broth and tomatoes already have salt.
Instructions
- Set up your oven:
- Preheat to 160°C (325°F). If you're using a traditional tagine on the stovetop, that works beautifully too—just adjust your heat carefully so nothing scorches on the bottom.
- Brown the lamb in batches:
- Heat 1 tbsp oil in your pot over medium-high heat until it shimmers, then add lamb pieces in a single layer—don't crowd them or they'll steam instead of brown. You'll hear them sizzle, and that's exactly what you want. Work in batches, setting each golden batch aside on a plate.
- Build your base:
- Pour in the remaining oil, add onions, garlic, and ginger to the same pot and let them soften for 5 minutes, stirring often. The kitchen will smell incredible at this point.
- Wake up the spices:
- Sprinkle in every spice and saffron, stirring constantly for just 1 minute. This blooms them in the oil and releases all their aromatics—you'll smell the difference immediately.
- Bring it together:
- Return the lamb to the pot, pour in tomatoes, broth, and honey, then stir everything together until it reaches a gentle simmer. The liquid should barely cover the meat.
- Let it braise low and slow:
- Cover and slide into the oven for 1 hour 30 minutes, stirring every 30 minutes or so. The meat will begin to surrender, and the sauce will deepen in color and flavor.
- Toast your almonds:
- While the tagine cooks, warm a dry skillet over medium heat and add almonds, shaking the pan often until they're golden and fragrant, about 2–3 minutes. This step keeps them from turning to mush.
- Add the finishing fruits and nuts:
- After the initial braise, stir in the prunes and toasted almonds, then cover again and cook for another 30–45 minutes until the lamb is so tender it falls apart with a spoon and the sauce has reduced and thickened into something glossy and rich.
- Taste and season:
- Add salt gradually, tasting as you go. Remember the broth and tomatoes already contain salt, so be gentle here.
- Serve with ceremony:
- Ladle into bowls and finish with a sprinkle of sesame seeds and fresh cilantro or parsley. Serve alongside couscous, saffron rice, or crusty bread.
Save I'll never forget the first time someone asked for this recipe—they wanted to recreate it for their own family dinner, and that's when it stopped being just mine. There's something beautiful about food that's worth passing along.
A Word on Spice Blends
The magic of this tagine lives in how the spices talk to each other—cinnamon and cumin creating warmth, coriander adding brightness, turmeric weaving it all together. I've learned that using individual spices instead of a pre-made blend gives you control and lets the flavors feel fresher. If you find yourself reaching for the same spice jar over and over, that's the one that's calling to you most.
The Alchemy of Slow Cooking
There's something almost meditative about knowing that dinner is already simmering in the oven while you have hours to yourself. The low heat works magic on tough cuts of meat, breaking down the connective tissue into gelatin that makes the sauce silky and rich. I've come to love this method because it teaches patience in a world that usually demands rush.
Serving and Sharing
This tagine feels complete when it's surrounded by people—it's not the kind of food you eat alone over the sink. Serve it warm in shallow bowls so the sauce pools around the meat, and let people sit with it for a while. The flavors actually deepen as it cools slightly, so there's no rush.
- Pair it with steamed couscous that you can use to soak up every drop of sauce, or with saffron rice if you're feeling luxurious.
- A side of crusty bread is never wrong—it's honest and practical and perfect.
- If someone wants seconds, that's not gluttony—that's respect for your cooking.
Save This is the kind of dish that reminds you why you cook in the first place. Serve it with love, and let everyone at the table feel how much care went into every spoonful.
Recipe FAQ
- → What cut of lamb works best?
Lamb shoulder cut into cubes is ideal for slow cooking, as it becomes tender while absorbing spices and flavors.
- → Can I prepare this on the stovetop instead of the oven?
Yes, using a heavy-bottomed pot or traditional tagine on low heat replicates the slow cooking process effectively.
- → How do prunes enhance the dish?
Prunes add a natural sweetness and depth that balances the rich spices and savory lamb.
- → What is the purpose of toasting almonds before adding?
Toasting almonds brings out their flavor and adds a pleasant crunch to contrast the tender meat and softened fruit.
- → Are there suitable side dishes to serve with this?
Steamed couscous, saffron rice, or crusty bread complement the dish by soaking up the flavorful sauce.
- → Can the tagine be marinated in advance?
Yes, marinating the lamb overnight with spices and olive oil intensifies the flavor and tenderness.