Moroccan Lamb Tagine Prunes (Printable)

Slow-cooked lamb enriched with prunes, almonds, and fragrant Moroccan spices for a hearty meal.

# What You 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 - Pinch of 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:

01 - Preheat oven to 325°F or prepare 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, transferring browned meat to a plate.
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 saffron if using; stir for 1 minute until fragrant.
05 - Return lamb to pot; add chopped tomatoes, broth, and honey; stir well and bring to a gentle simmer.
06 - Cover and either transfer to preheated oven or reduce stovetop heat to low; cook for 1 hour 30 minutes, stirring occasionally.
07 - Toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes; set aside.
08 - After 1 hour 30 minutes, add prunes and toasted almonds; stir, cover, and cook an additional 30 to 45 minutes until lamb is tender and sauce thickens.
09 - Adjust salt to taste.
10 - Serve hot, garnished with toasted sesame seeds and chopped fresh cilantro or parsley.

# Expert Advice:

01 -
  • The lamb becomes so tender it barely needs teeth, with a sauce that tastes like it's been simmering for generations.
  • Sweet prunes and almonds transform a savory stew into something unexpectedly luxurious and balanced.
  • One pot means more time eating and less time cleaning up after dinner.
02 -
  • Don't skip browning the lamb—I learned this the hard way when I tried to save time once, and the stew tasted boiled instead of rich.
  • If your sauce looks too thin after cooking, uncover the pot and let it bubble gently for 10 minutes to reduce and thicken.
  • Toasting the almonds separately makes all the difference; they stay crispy instead of turning soggy in the sauce.
03 -
  • If you have time, marinate the lamb in the spices and a bit of oil overnight—it deepens the flavor so much that people will ask for your secret.
  • Substitute dried apricots for prunes if you want something less sweet, or add both for complexity.
Go Back