Authentic Moroccan Lamb Tagine with Dried Prunes and Almonds | Moroccan Cuisine

Dive into the rich, aromatic flavors of Morocco with this classic Lamb Tagine. Tender lamb pieces simmered in a fragrant spice blend, paired with sweet, plump prunes, and topped with roasted almonds and sesame seeds make this dish a beloved favorite. Perfect for special gatherings or a hearty dinner, this tagine promises an authentic taste of Moroccan cuisine right at your table.

Ingredients

🐑 2-3 kg (4-6 lbs) lamb pieces, shanks or shoulder cuts
🧅 3 white onions, chopped
🫒 2-3 tablespoons olive oil, extra virgin preferred
🧂 Salt, amount adjusted to preference
🌶️ 1/2 teaspoon black pepper
🌿 1 teaspoon ginger powder, plus 1/4 teaspoon for prunes
✨ A pinch of turmeric powder
🧈 1 tablespoon ghee or 2 tablespoons butter
🍶 A pinch of saffron, dissolved in 1/4 cup water
🍂 2 cinnamon sticks, plus 1 for prunes
🥭 2-3 cups dried prunes
🧈 1-2 tablespoons butter, for prunes
🎋 1/2 teaspoon cinnamon powder, for prunes
🍯 1-2 tablespoons brown sugar or regular sugar
🍯 1-2 tablespoons honey, for prunes
💧 Hot water, enough to cover lamb during cooking
🌰 Roasted sliced almonds, for garnish
🌿 Roasted sesame seeds, for garnish
🥚 Hard-boiled eggs, halved, for garnish

Instructions

1- Marinate the Lamb:

• Rub the lamb pieces with salt, black pepper, ginger powder, and turmeric powder.
• Marinate the lamb in the refrigerator for 1-2 days if possible to enhance flavor.

2- Prepare the Base:

• In a large cooking pot, heat olive oil over medium heat.
• Add the chopped onions and sauté until they become transparent.

3- Cook the Lamb:

• Place the marinated lamb on top of the onions in the pot.
• Add ghee or butter, saffron water, and cinnamon sticks.
• Let the lamb simmer briefly, covering it with the lid to allow the spices to blend.
• Carefully add hot water to the pot, ensuring the lamb is covered.
• Cook on medium heat for 1.5 to 2 hours, until the meat is tender.

4- Prepare the Prunes:

• Simultaneously, in a small pot, combine prunes with butter, a cinnamon stick, cinnamon powder, ginger powder, and a pinch of salt.
• Add a few ladles of gravy from the lamb pot to the prunes.
• Stir in brown sugar and honey. Cover and cook until the prunes are soft and syrupy.

5- Reduce the Gravy:

• If necessary, uncover the lamb pot and let the gravy reduce to your desired thickness.

6- Serve:

• Transfer the tender lamb and thickened gravy to a large serving platter.
• Layer the sweet prunes on top.
• Garnish with roasted almonds and sesame seeds. Optional: Add halved boiled eggs for color and texture.

7- Enjoy Warm:

• Serve your Moroccan Lamb Tagine hot, as a stunning centerpiece guaranteed to delight your family and guests.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8-10
Calories: Approximately 400-550 per serving
Proteins: 40g
Fats: 25g
Carbohydrates: 30g
Equipment: Large cooking pot (non-stick), Small pot, Wooden spoon, Metal tongs, Metal ladle, Glass measuring cup, Stove/cooktop (gas range visible), Serving platter

Cooking Tips

• Optimal Flavor: Marinate the lamb for 1-2 days to enhance flavor depth.
• Gentle Cooking: Always add hot water along the pot's side to prevent the meat from shock-induced toughness.
• Spice Balance: Ensure the ginger powder is appropriately used to contrast with black pepper subtly.

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Moroccan Lamb Tagine