Name: Moroccan Lamb Tagine with Prunes and Almonds
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Moroccan cuisine
Ingredients: 2 lb lamb shoulder (boneless, cut into 2-inch cubes); 2 pcs onions (large, finely chopped); 4 pcs garlic (cloves, minced); 1 tbsp fresh ginger (grated); 2 tsp ground cumin; 1 tsp ground turmeric; 1 tsp ground cinnamon; 1 tsp paprika; 0.5 tsp cayenne pepper (or to taste); 0.25 tsp saffron threads (steeped in 2 tablespoons hot water); 3 cup chicken or beef broth; 1 cup prunes (pitted); 2 tbsp honey; 0.5 cup blanched almonds (toasted); 0.25 cup fresh cilantro (chopped, for garnish); 2 tbsp olive oil; 1 tsp salt (or to taste); 0.5 tsp black pepper (or to taste)

A Moroccan lamb tagine simmers in a rustic clay pot, topped with plump prunes, blanched almonds, and a scattering of fresh cilantro, bathed in warm, inviting light.

Experience the aromatic allure of Morocco with this deeply flavorful lamb tagine. Tender lamb shoulder braises slowly in a rich, spiced broth infused with the sweetness of prunes and the subtle crunch of toasted almonds. The quintessential tagine spices – cinnamon, ginger, turmeric, and cumin – create a complex tapestry of warmth and depth, while a hint of saffron adds an elegant floral note. This dish is designed for comfort and celebration, offering a journey to North Africa with every forkful, perfect for a cozy evening or an impressive dinner party. Its slow-cooked nature means the lamb becomes meltingly tender, absorbing all the beautiful liquid. The interplay of sweet and savory is masterfully balanced, making it an unforgettable dining experience. Serve this exquisite tagine with fluffy couscous to soak up the luscious sauce. This slow-cooked lamb dish clearly falls into the "Stewed Lamb Dishes" category due to its prolonged cooking method and the resulting tender, flavour-infused meat in a rich sauce.

Preparation time: 30 min
Cooking time: 3 hrs
Total time: 3 hrs 30 min
Servings: 6

Instructions

Preparation

1Season the lamb cubes generously with salt and black pepper.
2Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides to seal in flavor. Remove lamb and set aside.
3Add chopped onions to the same pot and sauté until softened and lightly golden, about 8-10 minutes.
4Stir in minced garlic, grated fresh ginger, ground cumin, ground turmeric, ground cinnamon, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant, stirring constantly.

Cooking

1Return the browned lamb to the pot. Pour in the chicken or beef broth and the saffron steeped in hot water. Bring to a gentle simmer.
2Reduce heat to low, cover the tagine or pot tightly, and simmer for at least 2 hours, or until the lamb is very tender.
3After 2 hours, stir in the pitted prunes and honey. Continue to simmer, covered, for another 30-45 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4Taste and adjust seasoning as needed. The lamb should be falling apart, indicating it has been properly stewed and is melt-in-your-mouth tender.

Serving

1Garnish the Moroccan lamb tagine with toasted blanched almonds and freshly chopped cilantro before serving.
2Serve hot, traditionally with couscous to absorb the rich, aromatic sauce.

Instructions

Preparation

1Season the lamb cubes generously with salt and black pepper.
2Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides to seal in flavor. Remove lamb and set aside.
3Add chopped onions to the same pot and sauté until softened and lightly golden, about 8-10 minutes.
4Stir in minced garlic, grated fresh ginger, ground cumin, ground turmeric, ground cinnamon, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant, stirring constantly.

Cooking

1Return the browned lamb to the pot. Pour in the chicken or beef broth and the saffron steeped in hot water. Bring to a gentle simmer.
2Reduce heat to low, cover the tagine or pot tightly, and simmer for at least 2 hours, or until the lamb is very tender.
3After 2 hours, stir in the pitted prunes and honey. Continue to simmer, covered, for another 30-45 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4Taste and adjust seasoning as needed. The lamb should be falling apart, indicating it has been properly stewed and is melt-in-your-mouth tender.

Serving

1Garnish the Moroccan lamb tagine with toasted blanched almonds and freshly chopped cilantro before serving.
2Serve hot, traditionally with couscous to absorb the rich, aromatic sauce.

Nutrition Information

Calories: 650 kcal
Protein: 40 g
Fat: 35 g
Carbs: 45 g

Nutrient	Per serving
Calories	650 kcal
Protein	40 g
Fat	35 g
Carbs	45 g

Tips

Toasting almonds brings out a nutty flavor and adds delightful crunch to the finished dish.
Ensure slow, gentle simmering for maximum tenderness; avoid boiling which can toughen the lamb.
Couscous or crusty bread are ideal for soaking up the delicious, aromatic sauce of the tagine.