Moroccan Lamb Tagine with Prunes, Almonds and Warm Spices
This Moroccan lamb tagine features tender meat, sweet prunes, almonds, and aromatic spices, slow-cooked for 90 minutes for rich flavors.
This Moroccan lamb tagine combines sweet prunes and warm spices for an aromatic dish. The slow cooking ensures tender, flavorful meat.
Why This Recipe Works
Slow Cooking: The long cooking time allows the lamb to become tender while absorbing the rich flavors.
Flavor Balance: Prunes add sweetness that complements the savory spices and lamb perfectly.
Nutty Crunch: Toasted almonds provide a delightful texture contrast to the soft, tender meat.
Chef's Pro Tip: For the best flavor, prepare the tagine a day ahead and let it sit in the fridge overnight before reheating.
Prep Time
20 min
Cook Time
70 min
Total Time
90 min
Servings
Ingredients
Handy tools while you cook
Directions
- 1
Heat olive oil in a tagine or heavy pot over medium heat. Sear lamb chunks on all sides until browned.
- 2
Add chopped onion and garlic to the pot, sautéing until soft and fragrant, about 5 minutes.
- 3
Stir in cumin, cinnamon, ginger, salt, and pepper; cook for another minute to bloom the spices.
- 4
Pour in chicken broth, add prunes, and bring to a simmer before covering the pot.
- 5
Cook on low heat for about 70 minutes, stirring occasionally, until lamb is tender.
- 6
Stir in toasted almonds and fresh cilantro just before serving, adjusting seasoning as needed.
Nutrition Facts
Per serving
fat
25g
carbs
30g
fiber
5g
sodium
600mg
protein
36g
calories
480
Related Kitchen Tips
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