Go Back
Close up of Moroccan Lamb Tagine with Prunes topped with almonds and cilantro in a white serving dish

Moroccan Lamb Tagine with Prunes

A rich and traditional Moroccan Lamb Tagine with Prunes that brings together slow cooked lamb, warm spices, caramelized onions, and tender prunes for a naturally sweet and savory dish. This recipe captures authentic Moroccan flavors while staying simple enough for a home cook to prepare
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Course: Dinner, Moroccan Recipes
Cuisine: Moroccan, North African
Calories: 520
Ingredients Method Notes

Ingredients
  

  • | Amount | Unit | Ingredient | |
  • | 1 | kilogram | lamb shoulder pieces | cut into medium chunks |
  • | 2 | large | onions | thinly sliced |
  • | 3 | cloves | garlic | minced |
  • | 2 | tablespoons | olive oil | |
  • | 1 | teaspoon | ground ginger | |
  • | 1 | teaspoon | turmeric | |
  • | 1 | teaspoon | paprika | |
  • | 1 | teaspoon | cinnamon | |
  • | 1 | teaspoon | salt | or to taste |
  • | 0.5 | teaspoon | black pepper | |
  • | 1 | cup | prunes | pitted |
  • | 0.25 | cup | honey | |
  • | 1 | cup | water | or broth |
  • | 1 | handful | almonds | toasted for garnish |
  • | 1 | handful | chopped parsley | for garnish |

Method
 

  1. Heat olive oil in a large tagine pot or Dutch oven over medium heat.
  2. Add sliced onions and cook until softened and lightly caramelized.
  3. Stir in the minced garlic and cook for one minute to release aroma.
  4. Add the lamb pieces and sear until browned on all sides.
  5. Sprinkle ginger, turmeric, paprika, cinnamon, salt, and pepper over the lamb and mix well so the spices coat the meat evenly.
  6. Pour in the water or broth and bring the pot to a light simmer.
  7. Cover the pot and cook for one hour until the lamb turns tender.
  8. Add the prunes and honey, stir gently, and continue cooking for another 45 to 60 minutes.
  9. Once the sauce thickens and the lamb becomes soft, remove the pot from heat and allow it to rest for 10 minutes.
  10. Garnish with toasted almonds and chopped parsley before serving hot.

Notes

This Moroccan Lamb Tagine with Prunes can be served with couscous, crusty bread, or plain rice. Allowing the dish to sit for a few minutes before serving helps the flavors settle and deepen.