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Moroccan Lamb Tagine with Prunes and Almonds recipe. Essaouira, Morocco. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 7 votes

Moroccan Lamb Tagine with Prunes and Almonds Recipe

Moroccan tagine is essentially a slow-cooked stew, made from meat (generally lamb) or chicken, but could contain anything from duck to fish. This is the classic lamb version.
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Main
Cuisine: Moroccan
Servings: 2 People
Calories: 767kcal
Author: Terence Carter

Ingredients

  • 500 g lamb neck shoulder (cut into 4cm pieces) or shanks if you prefer
  • 3 tablespoons of olive oil
  • 1 large onion sliced finely
  • 2 large cloves of garlic peeled and crushed
  • 1 mixed bunch of parsley and coriander cilantro tied into a bouquet
  • 1 teaspoon ras el hanout see recipe below
  • 1 teaspoon cumin
  • ½ teaspoon crushed saffron threads
  • 1 teaspoon saffron powder sometimes called “yellow Moroccan food colouring”
  • 1 teaspoon ground ginger or minced fresh ginger
  • 2 cups of water
  • 1 cup of pitted prunes
  • ½ cup almonds preferably slivered
  • ½ cup of freshly toasted sesame seeds

Instructions

  • Sweat the onions in olive oil over medium heat in a large pan until translucent. Add the garlic and stir until fragrant (about 5mins).
  • Add the lamb and brown all sides of each piece.
  • Add the rest of the ingredients on the list up to the pitted prunes, and stir.
  • Pop the lid on top and simmer for at least two hours before checking for doneness.
  • As the tagine gets close to being ready, the sauce should reduce to what appears to be syrupy onions and oil. This, readers, is a ‘good thing’.
  • When you think you have about an hour to go, try it to see if it needs more seasoning and add salt and pepper to taste. Add the prunes and the almonds.
  • It’s around this stage that some recipes add sugar or honey. Taste and add them if you wish although I never have.
  • As you get close to serving, do your couscous then transfer the tagine to the tagine pot and crank the heat up a little. Try to find that damn bundle of parsley and coriander as you don’t want anyone eating that.
  • When you’re ready, sprinkle the sesame seeds on top and place the tajine, and the couscous, in the centre of the table – it’s meant to be shared!

Nutrition

Serving: 1g | Calories: 767kcal | Carbohydrates: 56.4g | Protein: 33.9g | Fat: 49.3g | Saturated Fat: 14.1g | Polyunsaturated Fat: 35.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 196mg | Fiber: 9.5g | Sugar: 18.9g