Moroccan Lamb Tagine Prunes Almonds (Printable)

Slow-cooked lamb paired with prunes, toasted almonds, and a fragrant blend of Moroccan spices.

# What You'll Need:

→ Meat

01 - 3.3 lbs lamb shoulder, cubed into 2-inch pieces
02 - 2 tbsp olive oil

→ Aromatics

03 - 2 large onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1-inch fresh ginger, grated

→ Spices

06 - 1 ½ tsp ground cinnamon
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp ground turmeric
10 - ½ tsp ground black pepper
11 - ½ tsp ground allspice
12 - ½ tsp ground ginger
13 - A pinch of saffron threads (optional)

→ Liquids

14 - 1 2/3 cups beef or lamb broth
15 - 14 oz canned chopped tomatoes
16 - 2 tbsp honey

→ Fruits & Nuts

17 - 7 oz pitted prunes
18 - 2.8 oz whole blanched almonds

→ Garnishes

19 - 2 tbsp toasted sesame seeds
20 - Fresh cilantro or parsley, chopped

→ Seasoning

21 - Salt, to taste

# How-To Steps:

01 - Preheat oven to 325°F or prepare a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil in a heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches, then transfer to a plate.
03 - Add remaining olive oil, chopped onions, minced garlic, and grated ginger to the pot. Cook for 5 minutes until softened.
04 - Stir in all spices and saffron threads if using. Cook for 1 minute until fragrant.
05 - Return lamb to the pot, add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and transfer to the oven or reduce stovetop heat to low. Cook for 1 hour 30 minutes, stirring occasionally.
07 - In a dry skillet over medium heat, toast almonds until golden, about 2 to 3 minutes. Set aside.
08 - Add prunes and toasted almonds to the cooking pot. Stir, cover, and cook an additional 30 to 45 minutes until lamb is tender and sauce thickens.
09 - Season with salt to taste. Serve hot, garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Advice:

01 -
  • The meat becomes impossibly tender without any fuss—just time and the right combination of heat and spices.
  • Sweet prunes and toasted almonds create little pockets of surprise that make each spoonful feel different from the last.
  • It's the kind of dish that tastes even better the next day, which means you can make it ahead without stress.
02 -
  • Don't skip the browning step—it's tempting to throw everything in at once, but those browned edges are what give the tagine its depth and richness.
  • The magic happens in the last 30-45 minutes when the prunes soften and the sauce reduces—rushing this means missing out on the best part.
  • If your sauce seems too thin at the end, leave the lid off for the last 15 minutes to let it reduce and thicken naturally.
03 -
  • If you have time, marinate the lamb in spices and a bit of olive oil overnight before cooking—it deepens the flavors in a way that makes everything taste more vibrant and complex.
  • The sesame seed garnish isn't just decoration; it adds a final crunch that makes the texture more interesting and the whole dish feel finished and intentional.
Return