Lamb Tagine with Prunes and Almonds
A classic of Moroccan feasts: lamb slowly braised with onion, saffron, ginger and cinnamon until it falls apart, crowned with honey-glazed prunes, fried almonds and toasted sesame.
Servings
Ingredients
Nutrition
Per serving
Steps
Season the lamb
In a or heavy casserole, mix the lamb with the oil, grated onions, garlic, ginger, ground cinnamon, pepper, saffron and salt. Cook over medium heat, stirring often, for 8-10 minutes, until the onions soften.
- 1.2kg lamb
- 3 tbsp olive oil
- 2 onions
- 3 cloves garlic
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp black pepper
- 1 pinch saffron
- 1 tsp salt
✅ Done when: onions are soft and the spices smell toasted
Cook slowly
Add the cinnamon stick, the tied coriander bunch and the water. Cover and cook on low heat for about 1½ hours, until the lamb is very tender, adding a splash more water if the pot looks dry.
- 1 cinnamon stick cinnamon stick
- 1 small bunch coriander
- 500ml water
✅ Done when: lamb is tender enough to pull apart with a fork
Cook the prunes
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Thicken the sauce
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Serve
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Season the lamb
In a or heavy casserole, mix the lamb with the oil, grated onions, garlic, ginger, ground cinnamon, pepper, saffron and salt. Cook over medium heat, stirring often, for 8-10 minutes, until the onions soften.
- 1.2kg lamb
- 3 tbsp olive oil
- 2 onions
- 3 cloves garlic
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp black pepper
- 1 pinch saffron
- 1 tsp salt
✅ Done when: onions are soft and the spices smell toasted
Cook slowly
Add the cinnamon stick, the tied coriander bunch and the water. Cover and cook on low heat for about 1½ hours, until the lamb is very tender, adding a splash more water if the pot looks dry.
- 1 cinnamon stick cinnamon stick
- 1 small bunch coriander
- 500ml water
✅ Done when: lamb is tender enough to pull apart with a fork
Cook the prunes
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Thicken the sauce
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Serve
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The Story Behind the Dish
The tagine takes its name from the conical clay pot it's cooked in, whose tall lid returns condensation to the stew so meat braises gently in very little liquid. The combination of meat with dried fruit and honey came from medieval Arab-Andalusian cooking and flourished in the palaces of Fez.
Lamb with prunes is served at weddings and at Eid al-Adha, when families share lamb with neighbours.
⭐ Why It's Famous
It captures Moroccan cooking's signature balance of sweet, savoury and spiced.
💡 Fun Fact
A traditional clay tagine is used directly over charcoal braziers, and many Moroccan households own several — one for each kind of dish.
Fez and Marrakech, Morocco
31.63°N, -7.98°W
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