Moroccan Lamb Tagine Prunes (Printable)

Slow-cooked lamb enriched with prunes, toasted almonds, and aromatic Moroccan spices in a savory stew.

# What You’ll Need:

→ Meat

01 - 3.3 pounds lamb shoulder, cut into 2-inch cubes
02 - 2 tablespoons olive oil

→ Aromatics

03 - 2 large onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1-inch piece fresh ginger, grated

→ Spices

06 - 1 ½ teaspoons ground cinnamon
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon ground turmeric
10 - ½ teaspoon ground black pepper
11 - ½ teaspoon ground allspice
12 - ½ teaspoon ground ginger
13 - 1 pinch saffron threads (optional)

→ Liquids

14 - 1 2/3 cups beef or lamb broth
15 - 14 ounces canned chopped tomatoes
16 - 2 tablespoons honey

→ Fruits & Nuts

17 - 7 ounces pitted prunes
18 - 2.8 ounces whole blanched almonds

→ Garnishes

19 - 2 tablespoons toasted sesame seeds
20 - Fresh cilantro or parsley, chopped

→ Seasoning

21 - Salt, to taste

# Directions:

01 - Preheat oven to 325°F, or arrange a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil over medium-high heat in a heavy-bottomed pot. Brown lamb cubes in batches, then transfer meat to a plate.
03 - Add remaining olive oil, onions, garlic, and ginger to the pot. Cook for 5 minutes until softened.
04 - Sprinkle in all spices and optional saffron. Stir for 1 minute until fragrant.
05 - Return lamb to the pot. Add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and transfer to oven or reduce stovetop heat to low. Cook for 1 hour 30 minutes, stirring occasionally.
07 - Meanwhile, toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes. Set aside.
08 - After 1 hour 30 minutes, stir prunes and toasted almonds into the dish. Cover and cook an additional 30 to 45 minutes until lamb is very tender and sauce thickened.
09 - Adjust salt to taste. Serve garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Tips:

01 -
  • The sweet and savory balance hits differently when prunes and honey play against warm cinnamon and cumin—it's the kind of comfort that feels both exotic and deeply familiar.
  • It actually gets better the next day when flavors have time to truly know each other, making it perfect for meal prep or feeding a crowd without last-minute stress.
02 -
  • Browning the lamb properly is non-negotiable—it creates the depth that makes this dish sing, so don't skip that step or rush it.
  • Adding the prunes too early turns them to mush; waiting until the final 30 to 45 minutes keeps them plump and gives you control over the sweetness level.
03 -
  • Toast your almonds right before adding them—it keeps them crisp and prevents them from absorbing too much moisture and becoming soft.
  • If your sauce seems thin after the final cooking time, remove the lid and let it cook uncovered for 10 to 15 minutes to reduce and thicken naturally.
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