Name: Lamb Tagine with Prunes
Prep time: 25 min
Cook time: 105 min
Total time: 130 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 900 g lamb shoulder (4 cm pieces and patted dry); 2 tbsp Olive oil (divided); 1 piece yellow onion (finely chopped); 3 cloves Garlic (finely grated); 1 tsp ground ginger; 1 tsp Ground cinnamon; 1 tsp ground cumin; 1 pinch saffron (soaked in 2 tbsp warm water); 500 ml chicken stock (low-sodium); 180 g prunes (pitted); 1 tbsp honey; 50 g sliced almonds (roughly chopped); 15 g fresh cilantro (leaves and tender stems roughly chopped); 1 tsp fine sea salt (plus more to taste)

How to prepare

Season the lamb with half of the salt. Heat 1 tablespoon of the olive oil in a wide Dutch oven over medium-high heat. Sear the lamb in two batches for 2 to 3 minutes per side, until deeply browned, then transfer it to a plate.

Lower the heat to medium and add the remaining olive oil. Saute the onion for 6 to 8 minutes, stirring occasionally, until soft and lightly golden. Add the garlic, ginger, cinnamon, and cumin, and saute for 1 minute until fragrant.

Return the lamb and any accumulated juices to the pot. Add the saffron and its soaking water, pour in the stock, and bring to a gentle boil. Scrape the browned bits from the base of the pot.

Cover the pot, reduce the heat to low, and simmer for 75 to 90 minutes, turning the lamb once or twice, until it is fork-tender and the sauce has thickened slightly.

Tender lamb simmering in a glossy spiced sauce

AI-generated image

Stir in the prunes and honey. Simmer uncovered for 12 to 15 minutes, until the prunes are plump and the sauce is glossy. Taste and adjust the salt.

Toast the almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring, until golden and aromatic. Scatter the almonds and cilantro over the tagine, then rest for 5 minutes before serving.

Lamb tagine with prunes topped with almonds and cilantro

AI-generated image

Why this recipe works

Browning builds savory depth, while gentle simmering makes lamb shoulder tender. Prunes bring concentrated sweetness that balances the warm spices and savory sauce.