Immerse yourself in the rich and exotic flavors of Morocco with this Moroccan Lamb Tagine with Prunes and Almonds. Tender cubes of lamb are slow-cooked to perfection in a fragrant blend of spices, including cumin, coriander, cinnamon, and ginger, creating a dish that’s bursting with flavor. The addition of sweet pitted prunes and crunchy toasted almonds adds a delightful contrast of textures and flavors, making every bite a culinary adventure. Served over fluffy couscous or rice and garnished with fresh parsley, this Moroccan Lamb Tagine is a comforting and satisfying meal that will transport you to the vibrant streets of Marrakech with every savory mouthful.
Moroccan Lamb Tagine with Prunes and Almonds
Ingredients
Instructions
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Heat the olive oil in a large tagine or Dutch oven over medium-high heat. Add the cubed lamb and cook until browned on all sides, about 5 minutes. Remove the lamb from the pot and set aside.
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In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Return the browned lamb to the pot. Stir in the ground cumin, ground coriander, ground cinnamon, ground ginger, ground turmeric, and saffron threads (if using). Cook for 1-2 minutes until the spices are aromatic.
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Pour in the beef or lamb broth, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer.
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Cover the pot and reduce the heat to low. Let the tagine simmer gently for 1.5 to 2 hours, stirring occasionally, until the lamb is tender and the sauce has thickened.
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Stir in the pitted prunes and toasted almonds during the last 30 minutes of cooking.
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Taste and season the tagine with salt and pepper as needed.
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Serve the Moroccan Lamb Tagine hot, garnished with fresh parsley.
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 30g47%
- Sodium 700mg30%
- Total Carbohydrate 25g9%
- Dietary Fiber 5g20%
- Sugars 18g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Cut of Lamb: For optimal tenderness and flavor, use lamb shoulder or leg meat for this tagine recipe. These cuts are well-suited for slow cooking and will become beautifully tender as they simmer in the fragrant spice mixture.
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Saffron Threads: While saffron is optional, it adds a luxurious aroma and subtle flavor to the dish. If using saffron, crush the threads between your fingers before adding them to the pot to release their full flavor.
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Adjust Seasoning: Taste the tagine as it cooks and adjust the seasoning as needed. Depending on your preference and the saltiness of your broth, you may need to add more salt and pepper to achieve the perfect balance of flavors.
