Moroccan Lamb Tagine Prunes Almonds (Printable Version)

Tender lamb simmered with aromatic spices, prunes, and toasted almonds for a warm, flavorful dish.

# 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 - 1.5 tsp ground cinnamon
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp ground turmeric
10 - 0.5 tsp ground black pepper
11 - 0.5 tsp ground allspice
12 - 0.5 tsp ground ginger
13 - Pinch of 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

# Directions:

01 - Preheat oven to 325°F or prepare a stovetop tagine or Dutch oven.
02 - Heat 1 tbsp olive oil in a large 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 ginger to the pot. Cook for 5 minutes until softened.
04 - Sprinkle all spices and saffron (if using) into the pot. Stir for 1 minute until aromatic.
05 - Return lamb to pot. Add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and place in 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 - Add prunes and toasted almonds to the pot. Stir and cook covered for an additional 30 to 45 minutes until lamb is tender and sauce thickened.
09 - Adjust salt to taste. Serve hot garnished with sesame seeds and chopped cilantro or parsley.

# Expert Tips:

01 -
  • The sweet and savory balance is addictive—prunes and honey make this feel like comfort food from another place.
  • It actually gets better the next day, so you can make it ahead and impress people without stress.
  • The aroma alone will make your whole house feel warm and full of company.
02 -
  • Don't skip browning the lamb—it takes time but creates the depth that makes this dish special instead of just mild.
  • The almonds must be toasted separately and added near the end, or they'll turn soft and lose their lovely texture.
  • Taste as you go, especially at the end; the spices can fade or become too dominant depending on your ingredients and oven, so a final salt adjustment is always needed.
03 -
  • If marinating the lamb overnight in the spices and olive oil, the flavors will penetrate the meat and the final dish will taste even more rounded and rich.
  • Keep an eye on the cooking time—Dutch ovens and ovens vary, so start checking at 90 minutes; lamb should be fork-tender, not falling apart into shreds.
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