Moroccan
Lamb Tagine with Prunes
A classic Moroccan lham bel barqoq with tender lamb simmered in onion, saffron, ginger, and cinnamon, then finished with glossy honeyed prunes. It is served with toasted sesame seeds and fried almonds, ready for scooping up with warm bread.
Ingredients
- Bone-in lamb shoulder or shank pieces500g
- Yellow onion, grated1 large
- Garlic cloves, crushed2
- Olive oil2 tbsp
- Smen or unsalted butter1 tsp
- Ground ginger1 tsp
- Ground turmeric1/2 tsp
- Freshly ground black pepper1/2 tsp
- Ground cinnamon1/4 tsp
- Cinnamon stick1 small
- Saffron threads, crumbled and soaked in 2 tbsp warm water1 pinch
- Salt3/4 tsp, or to taste
- Parsley and cilantro sprigs, tied together1 small bouquet
- Water2 to 2 1/2 cups
- Pitted prunes160g
- Honey1 1/2 tbsp
- Orange blossom water1 tsp
- Blanched almonds3 tbsp
- Sesame seeds, toasted1 tsp
Method
- Pat the lamb dry and place it in a tagine base or heavy pot with the grated onion, garlic, olive oil, smen, ginger, turmeric, black pepper, ground cinnamon, saffron water, and salt.
- Massage the spices into the lamb, then set the pot over medium heat and turn the meat for 8 to 10 minutes until the onion softens and the lamb is well coated and lightly sealed.
- Add the cinnamon stick, herb bouquet, and enough water to come about halfway up the lamb, then bring to a gentle simmer.
- Cover and cook over low heat for 1 hour 20 minutes to 1 hour 40 minutes, turning the lamb occasionally, until the meat is very tender and the sauce is thick and onion-rich.
- While the lamb cooks, cover the prunes with hot water in a small saucepan and soak for 10 minutes, then drain.
- Ladle about 1/2 cup of the lamb cooking sauce into the saucepan with the prunes, add the honey, and simmer gently for 10 to 15 minutes until the prunes are soft, shiny, and syrupy.
- Stir the orange blossom water into the prunes, then remove them from the heat.
- Fry the blanched almonds in a little oil until golden, then drain on paper towel.
- Remove the herb bouquet and cinnamon stick from the tagine, taste the sauce, and reduce uncovered for a few minutes if it is too thin.
- Arrange the lamb on a serving plate or in the tagine, spoon the sauce over it, place the glazed prunes on top, and finish with fried almonds and toasted sesame seeds.
Common questions
Can I substitute smen if I can’t find it for lamb tagine with prunes?
Yes. Use unsalted butter for a milder, more familiar flavor, or half butter and half olive oil. If you want extra depth, add a tiny pinch of cumin or a little preserved lemon zest, but keep it subtle.
How long does lamb tagine take to cook until tender?
Plan on about 1 hour 20 minutes to 1 hour 40 minutes at a very gentle simmer after the initial 8 to 10 minutes of sealing. The lamb is ready when it yields easily to a fork and the sauce has thickened.
What are the most common mistakes when making lamb tagine with prunes?
The biggest mistakes are cooking at too high a heat, adding too much water, and not simmering long enough. The sauce should stay low and slow, not boil hard, or the lamb can toughen and the onions won’t melt into the sauce.
How should I store and reheat leftover lamb tagine?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat with a splash of water if needed. It also freezes well for about 2 to 3 months.
What should I serve with lamb tagine with prunes?
Serve it with warm bread, couscous, or plain steamed rice to soak up the sauce. A simple salad or plain yogurt on the side helps balance the sweetness of the prunes and honey.