Tagine Djaj (moroccan Lamb Tagine With Prunes And Almonds)

Tagine Djaj is a traditional Mizrahi Jewish dish that features succulent lamb, sweet prunes, and crunchy almonds, all simmered in a fragrant blend of spices. This dish is a perfect combination of savory and sweet flavors, and it's sure to impress your family and friends.

Tagine Djaj (moroccan Lamb Tagine With Prunes And Almonds)

Ingredients

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

Instructions

  1. In a tagine or large, heavy-bottomed pot, heat the olive oil over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another 2 minutes.
  4. Add the lamb chunks to the pot and brown on all sides, about 5 minutes.
  5. Stir in the ground ginger, turmeric, cinnamon, cumin, coriander, and saffron threads, coating the lamb evenly with the spices.
  6. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook for 1.5 hours, or until the lamb is tender.
  7. Add the prunes and almonds to the tagine, and continue to cook for an additional 15 minutes.
  8. Season with salt and pepper to taste.
  9. Serve the Tagine Djaj hot, with couscous or crusty bread on the side.

Cooking & Preparation

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

Nutritional facts per 1 serving

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

Supplies

Tagine or heavy-bottomed pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Tagine Djaj is best served with a side of fluffy couscous and a crisp green salad.

Tips & tricks

For an extra flavor boost, try toasting the almonds before adding them to the tagine.

Cost

$25