Moroccan Lamb and Prune Tagine

Serves: 4-6
Prep Time: 20 minutes
Cook Time: 2-2.5 hours

Ingredients:

• 1.5 kg (3.3 lbs) lamb shoulder or leg, cut into large chunks

• 2 large onions, finely chopped

• 3 garlic cloves, minced

• 1 tsp ground ginger

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp turmeric

• ½ tsp black pepper

• ½ tsp saffron threads (optional, soaked in 2 tbsp warm water)

• 2 tbsp olive oil

• 1 tbsp ghee or butter (optional, for richness)

• 250g (9 oz) pitted prunes

• 2 tbsp honey (or to taste)

• 1 cinnamon stick

• 1 cup lamb or chicken stock

• 1 tbsp sesame seeds (toasted, for garnish)

• Handful of fresh cilantro or parsley, chopped

• Salt, to taste

Instructions:

1. Marinate the Lamb:

   • In a large bowl, mix the lamb with the chopped onions, garlic, ginger, cinnamon, cumin, coriander, turmeric, black pepper, saffron (if using), and a pinch of salt. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

2. Brown the Lamb:

   • Heat the olive oil and ghee (if using) in a tagine or heavy-bottomed pot over medium heat.

   • Add the lamb (in batches if needed) and brown on all sides. Remove and set aside.

3. Cook the Onions & Spices:

   • In the same pot, add the onions and cook until soft and golden (about 5-7 minutes).

   • Return the lamb to the pot and stir in the stock. Bring to a gentle simmer.

4. Slow Cook:

   • Cover and cook on low heat for 1.5-2 hours, stirring occasionally, until the lamb is very tender. (If using a tagine, keep heat very low to prevent cracking.)

5. Add Prunes & Honey:

   • Once the lamb is tender, add the prunes, honey, and cinnamon stick. Simmer uncovered for another 15-20 minutes until the sauce thickens slightly and the prunes are plump.

6. Garnish & Serve:

   • Adjust salt and sweetness to taste.

   • Sprinkle with toasted sesame seeds and fresh cilantro or parsley.

   • Serve hot with couscous, crusty bread, or Moroccan flatbread.

Tips:

• For extra depth, add a handful of toasted almonds before serving.

• If the sauce is too thin, reduce it further or thicken with a little cornstarch slurry.

• Traditional tagines use a clay pot, but a Dutch oven works well too.

Enjoy this rich, fragrant dish—perfect for special occasions or cozy dinners! 😊