Lamb Tagine with Prunes
Why this recipe works
- Layered spice base: Browning the lamb, softening the onions and briefly toasting the spices builds a savoury foundation before the long simmer.
- Sweetness in balance: Prunes and honey enrich the sauce without turning it sugary, keeping the lamb and warm spices at the centre of the dish.
- Gentle braising: A very low simmer gives lamb shoulder time to soften while the sauce becomes glossy and concentrated.
Get the most out of this recipe
Authenticity notes
- Savoury-sweet style: Moroccan tagines often pair slow-cooked meat with dried fruit, warm spices and nuts for a balance of richness, sweetness and texture.
- Serve with couscous: Couscous is a natural partner here because it absorbs the fragrant sauce without competing with the lamb.
Common mistakes
- Simmer gently: Keep the heat low once the lamb is covered; a hard boil can toughen the meat and reduce the sauce too quickly.
- Do not over-toast the spices: The ground spices need only a brief moment in the pot before the liquid goes in, otherwise they can turn bitter.
- Watch the sauce level: If the sauce tightens before the lamb is tender, add a splash of hot water so the braise stays loose and glossy.
Ingredient notes
- Saffron adds aroma: Crushing the saffron into hot water helps release its colour and delicate fragrance before it goes into the braise.
- Prunes vary in sweetness: Taste the sauce after the prunes have softened, then adjust the seasoning so the finish stays savoury rather than overly sweet.
- Toast the almonds separately: Adding the almonds at the end keeps them crisp and nutty against the soft lamb and plump prunes.
Make-ahead tips
- Good for making ahead: The tagine reheats well, and the sauce often tastes more rounded after resting in the fridge overnight.
- Keep couscous separate: Store the lamb tagine separately from the couscous so the grains do not become heavy or swollen.
- Freeze without couscous: Freeze the cooled tagine on its own, then defrost overnight in the fridge and reheat gently with a splash of water if needed.
Equipment you'll need
Ingredients
Tagine
To serve
Instructions
- Halve and thinly slice the onion. Finely grate the garlic and ginger.
- Heat the olive oil in a tagine base or a Dutch oven over medium heat. Season the lamb with the salt and pepper, then brown in batches for 6 to 8 minutes total, turning, until well coloured; transfer to a plate.
- Add the onion to the pot and cook for 8 to 10 minutes until softened and lightly golden, scraping up any browned bits. Stir in the garlic and fresh ginger for 1 minute until fragrant.
- Stir in the ground cumin, ground ginger and ground cinnamon, then toast for 30 seconds. Crush the saffron between your fingers, stir it into the hot water, then pour into the pot and bring to a gentle simmer.
- Return the lamb and any juices to the pot, cover, and cook on a very low simmer for 1 hour 30 minutes, stirring once or twice, until the lamb is meltingly tender. If the sauce reduces too quickly, add a splash of hot water to keep it loose.
- Stir in the honey and prunes, then simmer uncovered for 10 to 12 minutes until the prunes are plump and the sauce is glossy. Taste and adjust with a little more salt if needed.
- Toast the blanched almonds in a dry frying pan over medium heat for 3 to 5 minutes, shaking often, until golden. Tip onto a plate straight away so they do not overcook.
- Put the couscous in a heatproof bowl and stir in the salt and olive oil. Pour over the boiling water, cover, and leave for 5 minutes, then fluff with a fork.
- Serve the lamb tagine over couscous and scatter over the toasted almonds. Spoon plenty of sauce on top.
Recipe notes
Tips
- Keep the heat very low so the tagine barely simmers; a hard boil will tighten the lamb and reduce the sauce too quickly.
- If you are serving vulnerable groups, ensure the lamb is cooked until piping hot throughout and the sauce is bubbling before serving.
Substitutions
- Replace blanched almonds with pistachios for a different nutty finish.
- Replace honey with maple syrup for a slightly deeper sweetness.
Storage
- Refrigerate up to 3 days
- Cool the tagine quickly, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water if needed, until piping hot; keep couscous separate and make fresh if possible. Freeze the tagine (without couscous) for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 2h 20min (30min active)
- Difficulty: Medium
- Cuisine: Moroccan
-
Allergens:
Almonds
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