Moroccan Lamb Tagine Prunes Almonds (Print Version)

Slow-cooked lamb with sweet prunes, toasted almonds, and Moroccan spices for a rich, aromatic main dish.

# What You'll Need:

→ Meat

01 - 3.3 pounds lamb shoulder, cut into 2-inch cubes
02 - 2 tablespoons 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 teaspoons ground cinnamon
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground turmeric
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon ground allspice
12 - ½ teaspoon ground ginger
13 - 1 pinch saffron threads (optional)

→ Liquids

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

→ Fruits & Nuts

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

→ Garnishes

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

→ Seasoning

21 - Salt, to taste

# How to Make It:

01 - Preheat the oven to 325°F or prepare a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches and set aside.
03 - Add remaining olive oil, onions, garlic, and fresh ginger to the pot and cook for 5 minutes until softened.
04 - Sprinkle in all spices and optional saffron, stirring 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 cook in the oven for 1 hour 30 minutes or on stovetop over low heat, stirring occasionally.
07 - Toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes, then set aside.
08 - Stir prunes and toasted almonds into the pot. Cover and continue cooking for an additional 30 to 45 minutes until lamb is tender and sauce thickens.
09 - Adjust salt to taste. Serve hot, garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Tips:

01 -
  • The meat becomes so tender it practically melts, and the sweet prunes create this perfect contrast with savory spices that feels almost unexpected.
  • It's forgiving enough to make on a weeknight but impressive enough to serve when people you care about are coming over.
  • The aroma alone makes your house smell like somewhere people want to linger and eat.
02 -
  • Browning the lamb properly makes all the difference—rushing this step or overcrowding the pan means you'll steam instead of sear, and the sauce won't have that deep, complex flavor.
  • The prunes and almonds go in during the final stretch because if you add them too early, they'll fall apart and disappear into the sauce instead of staying distinct and toothsome.
  • Taste for salt at the very end, after everything is cooked through—this is when you can truly balance it.
03 -
  • If you have time, marinate the lamb overnight in the spices and a bit of olive oil—the flavors will deepen into something even more complex and rewarding.
  • Apricots can stand in for prunes if that's what you have, though the flavor profile will be brighter and less deep.
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