Lamb Tagine with Prunes & Almonds

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A dish served once in the palaces of Moroccan kings, Lamb Tagine with Almonds and Prunes contains both sweet and savory flavors typical of Moroccan cuisine.
From Fez, this rich tagine combines tender lamb, fragrant spices, and long-cooked prunes in a cinnamon sauce. It’s a dish of Moroccan hospitality, as comforting as it is opulent, and breathtakingly well-proportioned.

• 👩‍🍳 Step-by-Step Instructions
• In a large pot or tagine, heat olive oil and add onions. Cook until soft and golden.
• Add the lamb pieces, ginger, turmeric, pepper, saffron, and cinnamon stick. Mix well to coat.
• Add ½ cup of water or broth. Cover and simmer on low heat for 1–1.5 hours until the lamb becomes tender.
• Meanwhile, in a small saucepan, simmer the prunes with honey, a pinch of cinnamon, and a few tablespoons of the cooking sauce for 10–15 minutes, until glossy.
• Once the meat is cooked, remove the lid and reduce the sauce until thick and rich.
• Top the lamb with the caramelized prunes, scatter fried almonds, and sprinkle sesame seeds before serving.
• 💡 Serving Tip: Best enjoyed with steamed couscous or traditional Moroccan bread (khobz).

🍋 Tips & Tricks

• For a lighter version, use beef instead of lamb.
• Add a few dried apricots or dates for extra sweetness.
• Roast almonds until golden for a crunchy texture.
• Use a traditional clay tagine to preserve moisture and flavor.