Pin It The first time I made a proper tagine, I didn't have a traditional cone-shaped pot, so I used my grandmother's old Dutch oven instead. Something shifted that afternoon as the spices hit the hot oil—suddenly my kitchen smelled like the Moroccan restaurant I'd visited years before, and I understood why this dish has been cooked the same way for centuries. Tender lamb surrenders to hours of gentle heat, while prunes plump up and almonds toast golden, creating layers of sweet, savory, and warming spice that feel like a celebration on a plate.
I made this for friends on a cold February evening, and watching them slow down between bites—really tasting instead of just eating—reminded me why I love cooking food with stories. One friend asked what made it taste so different from anything else she'd had, and I realized it was the combination of patience and spice working together, neither one drowning out the other.
Ingredients
- Lamb shoulder, cut into 2-inch cubes (1.5 kg): Choose meat with some marbling; it will keep the stew rich and tender rather than dry.
- Olive oil (2 tbsp total): Use good quality—you'll taste it at the start when you brown the meat.
- Onions (2 large, finely chopped): They dissolve into the sauce and build the foundation of everything else.
- Garlic and fresh ginger: Mince these fine so they blend seamlessly into the aromatics rather than leaving sharp pieces.
- Ground cinnamon (1 ½ tsp): This is the spice that says Moroccan; don't skip it or use less.
- Ground cumin, coriander, turmeric, black pepper, allspice, and ground ginger: Together they create warmth and complexity—each one matters, and skipping one changes the whole character.
- Saffron threads (1 pinch, optional): If you have it, it adds a floral note that feels luxurious; if not, the tagine is wonderful without it.
- Beef or lamb broth (400 ml): Use homemade or good quality store-bought; weak broth makes a weak stew.
- Canned chopped tomatoes (400 g): They add acidity and body; this isn't something to skip.
- Honey (2 tbsp): It rounds out the spices and deepens the prunes' sweetness.
- Pitted prunes (200 g) and blanched almonds (80 g): Toast the almonds yourself if possible—the difference between raw and toasted is everything.
- Sesame seeds and fresh cilantro or parsley: These final touches add freshness and visual life to what's been cooking quietly all afternoon.
Instructions
- Set your heat and prep your pot:
- Preheat your oven to 160°C (325°F), or gather whatever heavy-bottomed vessel you'll use on the stovetop—a Dutch oven, tagine, or large, heavy pot all work beautifully. The goal is even, gentle heat that won't scorch the bottom.
- Brown the lamb properly:
- Heat 1 tablespoon of olive oil over medium-high heat until it shimmers. Working in batches so you don't crowd the pan, brown the lamb cubes until they're golden on multiple sides—this takes patience and maybe 10 minutes total, but it builds flavor. Transfer the browned meat to a clean plate as you go.
- Build the aromatics:
- Add the remaining oil to the same pot, then add your chopped onions, minced garlic, and grated ginger. Stir frequently for about 5 minutes until the onions soften and turn translucent; you'll smell it transforming into something deeper and more fragrant.
- Bloom the spices:
- Add all your ground spices and the saffron if using, stirring constantly for about 1 minute. This brief toasting releases the oils in the spices and makes them sing—don't skip this step or leave them in longer than a minute, or they'll turn bitter.
- Bring everything together:
- Return the browned lamb to the pot, then add the chopped tomatoes, broth, and honey. Stir everything together, making sure the spices are fully mixed in, and let it come to a gentle simmer.
- Low and slow in the oven:
- Cover your pot and transfer it to the oven (or reduce your stovetop heat to low if you're cooking on the range). Let it cook gently for 1 hour and 30 minutes, stirring occasionally—the lamb should be getting tender and the sauce should be starting to thicken slightly.
- Toast the almonds while you wait:
- While the tagine cooks, heat a dry skillet over medium heat and add your whole blanched almonds. Toast them, stirring often, for 2 to 3 minutes until they're golden and fragrant—watch them carefully because they go from perfect to burnt quickly. Set them aside on a plate.
- Finish with prunes and almonds:
- After the initial 90 minutes, add your prunes and toasted almonds to the pot, stir gently, and return to the oven (or stovetop) for another 30 to 45 minutes. The lamb should be so tender it falls apart, and the sauce should have thickened into something glossy and rich.
- Taste and season:
- Remove from heat and taste carefully, adjusting salt as needed. The sauce should taste complex and warm, not one-note.
- Serve with ceremony:
- Ladle the tagine into bowls, making sure each serving gets lamb, sauce, prunes, and almonds. Scatter sesame seeds and fresh cilantro on top, and serve hot with couscous, saffron rice, or crusty bread alongside.
Pin It My neighbor came over on a quiet evening, and we sat with bowls of this tagine while the rain picked up outside. She took a breath between spoonfuls and said, "This tastes like you spent all day thinking about us," which made me understand that slow cooking is really just a way of saying "I'm making time for you."
Why This Dish Matters
Moroccan tagines represent one of the world's great cooking traditions—the idea that you combine sweet and savory, warm spices and tender meat, in a way that feels both ancient and completely alive. This particular combination of lamb, prunes, and almonds has been made in Moroccan households for generations, each cook adding their own touch but honoring the core of what makes it work. When you make it, you're not just cooking dinner; you're participating in something that connects you to kitchens across centuries.
Making It Your Own
Once you've made this recipe as written, it becomes a canvas for your own ideas. Some cooks add dried apricots alongside the prunes for brightness, others increase the honey slightly if they prefer it sweeter, and some add a pinch more cinnamon if that's their favorite spice. If you have access to a whole cinnamon stick or star anise, toss them in the pot—they'll infuse the sauce with even more warmth. The beauty of a tagine is that it forgives small changes as long as you keep the balance of meat, spices, fruit, and time.
Serving and Pairing Ideas
This tagine is spectacular with fluffy steamed couscous, which soaks up the rich sauce perfectly. Saffron rice adds another layer of warmth, and crusty bread works too if you want to keep it simple. A chilled Moroccan red wine, mint tea served in those beautiful small glasses, or even sparkling water with a squeeze of lemon pairs beautifully. The meal should feel unhurried, a contrast to everything else happening in life.
- Make it the day before and reheat gently—the flavors deepen overnight and everything is calmer the next day.
- Double the recipe and freeze half in a container; it thaws and reheats beautifully.
- If you find yourself with leftover tagine, it transforms into an incredible filling for phyllo pastries the next week.
Pin It This tagine is the kind of food that builds memories—the kind people remember not just as something they ate, but as a moment when everything felt warm and intentional. Make it when you want to say something without words.
Recipe FAQs
- → What cut of lamb works best?
Lamb shoulder cubes are ideal due to their marbling and tenderness after slow cooking.
- → Can I use dried apricots instead of prunes?
Yes, dried apricots provide a similar sweetness and texture, offering a nice variation.
- → How should I toast the almonds?
Toast almonds in a dry skillet over medium heat for 2–3 minutes until golden, stirring frequently to avoid burning.
- → Is a tagine necessary to cook this dish?
No, a heavy Dutch oven or oven-safe pot works well as an alternative.
- → What sides complement this dish?
Steamed couscous, saffron rice, or crusty bread complement the rich flavors perfectly.