Moroccan Lamb Tagine with Prunes (Tagine d'Agneau aux Pruneaux)

Tagine d'Agneau aux Pruneaux, or Moroccan Lamb Tagine with Prunes, is a classic Moroccan dish known for its aromatic flavors and tender meat. This slow-cooked stew is traditionally prepared in a tagine, a clay pot with a conical lid, which helps to infuse the dish with rich flavors.

Gluten Free Dairy Free Main Course Moroccan Lamb Tagine Prunes
Moroccan Lamb Tagine with Prunes (Tagine d'Agneau aux Pruneaux)

Ingredients

  • 2 lbs lamb, cut into chunks
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • 1/4 cup olive oil
  • 1 cup pitted prunes
  • 2 tbsp honey
  • 1/4 cup toasted almonds, for garnish
  • 2 tbsp fresh cilantro, chopped, for garnish

Instructions

  1. In a tagine or large, heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened.
  2. Add the minced garlic, ground ginger, ground cumin, ground cinnamon, ground turmeric, ground black pepper, and salt. Stir well to combine and cook for 2-3 minutes until fragrant.
  3. Add the lamb chunks to the pot and brown on all sides.
  4. Pour enough water to cover the meat, then bring to a boil. Reduce the heat, cover, and simmer for 1.5 hours, or until the meat is tender.
  5. Add the pitted prunes and honey to the tagine, and continue to cook for an additional 15-20 minutes, allowing the flavors to meld together.
  6. Garnish with toasted almonds and chopped cilantro before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
380 per serving
Protein
28g
Carbohydrates
25g
Fat
18g

Supplies

Tagine or heavy-bottomed pot with lid Chopping board Sharp knife Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the Tagine d'Agneau aux Pruneaux with couscous or crusty bread to soak up the flavorful sauce. A side of Moroccan salad or roasted vegetables complements the dish beautifully.

Tips & tricks

For an extra layer of flavor, consider adding a pinch of saffron threads to the tagine while cooking. This will impart a subtle, earthy aroma and a golden hue to the dish.

Cost

$25