Moroccan Lamb Tagine with Prunes
Experience the rich, sweet, and savory flavors of Moroccan Lamb Tagine with Prunes. This classic dish combines tender lamb, caramelized prunes, and warm spices for an unforgettable meal. Perfectly balanced with a hint of cinnamon and toasted almonds, it’s a must-try for any Moroccan cuisine lover!
Servings: 4
Ingredients
- 3 pounds lamb or beef shoulder
- 1 large onion finely chopped
- 3 tbsp vegetable oil
- 1/2 tbsp cinnamon
- 1/2 tsp black pepper
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 cinnamon stick
- pinch of salt
- 8 oz dry prunes
- 3 tbsp granulated sugar to taste
- 1 cup almonds peeled and fried
- water as needed
Instructions
- Sauté the Onion: In a large heavy-bottomed pot or tagine, heat the vegetable oil over medium heat. Add the finely chopped onion and sauté until it softens, about 2 minutes.
- Add Meat and Spices: Add the lamb or beef shoulder pieces to the pot with the onions. Sprinkle in the cinnamon, black pepper, turmeric, ground ginger, and the cinnamon stick. Stir everything well to coat the meat with the spices.
- Add Water and Cook: Pour in enough water to cover the meat. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook until the meat is almost done, approximately 45 minutes to 1 hour (or until tender but not falling apart).
- Add Prunes and Sugar: Once the meat is nearly done, add the dry prunes and granulated sugar to the pot. Stir gently and continue cooking until the prunes are soft and the sauce has thickened, about 15-20 minutes.
- Finish with Almonds: In a separate pan, fry the peeled almonds until golden brown. Sprinkle the almonds over the tagine before serving.
- Serve: Serve hot, accompanied by moroccan bread and enjoy.