Moroccan Lamb And Prune Tagine

This Moroccan Lamb and Prune Tagine is a flavorful and aromatic dish that is a staple in Western Saharan cuisine. The combination of tender lamb, sweet prunes, and a blend of warm spices creates a truly memorable meal.

Gluten Free Dairy Free Main Course Western Saharan Moroccan Lamb Tagine Prunes Stew
Moroccan Lamb And Prune Tagine

Ingredients

  • 1.5 lbs boneless lamb, cut into chunks
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • 1 cup pitted prunes
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. In a large tagine or Dutch oven, heat the olive oil over medium heat.
  2. Add the lamb chunks and brown on all sides, then remove from the pot and set aside.
  3. Add the chopped onion to the pot and cook until softened, then add the garlic and cook for another minute.
  4. Stir in the cumin, ginger, cinnamon, turmeric, coriander, and cayenne pepper, and cook for a few minutes to toast the spices.
  5. Return the lamb to the pot and add the prunes and chicken broth. Season with salt and pepper.
  6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is tender.
  7. Serve the tagine hot, with couscous or crusty bread on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
30g
Fat
25g

Supplies

Tagine or Dutch oven Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the tagine with a side of couscous and a fresh salad.

Tips & tricks

Tips: For extra flavor, marinate the lamb in the spice mixture for a few hours before cooking.

Cost

$25