Tagine

Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4-6
Cuisine: Moroccan
Ingredients: 1 kg lamb shoulder, cut into large chunks; 2 tbsp olive oil; 2 onions, finely chopped; 3 garlic cloves, minced; 1 tsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground turmeric; Pinch of saffron threads; Salt and black pepper, to taste; 500ml water or lamb/chicken stock; 200g pitted prunes; 2 tbsp honey; 50g whole almonds, blanched and toasted; 1 tsp ground cinnamon, for serving; Sesame seeds, toasted (optional, for serving)

A sweet-savory Moroccan lamb tagine with prunes, honey and toasted almonds — a classic special-occasion dish.

Prep

20 minutes

Cook

2 hours

Servings

4-6

Difficulty

Medium

Lamb tagine with prunes and almonds is one of Morocco’s classic celebratory dishes — the kind of tagine you’re more likely to find at a family gathering than an everyday weeknight table. The combination of tender lamb, sweet prunes, honey and toasted almonds is a good introduction to how Moroccan cooking uses sweetness deliberately in savory dishes, rather than as an afterthought.

The technique follows the same slow-cooking logic as other tagines, but benefits even more from patience: lamb shoulder needs real time to break down and become tender, and rushing it with higher heat tends to produce tougher meat and a less developed sauce.

It’s a good dish to cook for a group, both because it scales easily and because the sweet-savory combination tends to surprise and win over guests who’ve only had the more familiar chicken and preserved lemon version.

Ingredients

For the lamb

1 kg lamb shoulder, cut into large chunks
2 tbsp olive oil
2 onions, finely chopped
3 garlic cloves, minced
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground turmeric
Pinch of saffron threads
Salt and black pepper, to taste
500ml water or lamb/chicken stock

To finish

200g pitted prunes
2 tbsp honey
50g whole almonds, blanched and toasted
1 tsp ground cinnamon, for serving
Sesame seeds, toasted (optional, for serving)

Instructions

1
Heat the olive oil in a heavy pot or tagine over medium heat. Brown the lamb pieces in batches, then set aside.
2
In the same pot, cook the onions and garlic gently for 5 minutes until softened.
3
Stir in the ginger, cinnamon, turmeric, saffron, salt and pepper, cooking for 1 minute until fragrant.
4
Return the lamb to the pot and pour in the water or stock, enough to mostly cover the meat.
5
Bring to a gentle simmer, cover, and cook on low heat for 1.5 hours, until the lamb is very tender.
6
Add the prunes and honey, stirring gently to combine. Cover and cook for a further 20-30 minutes, until the sauce has thickened slightly.
7
Meanwhile, toast the almonds in a dry pan over medium heat until golden, watching closely so they don't burn.
8
To serve, scatter the tagine with toasted almonds, a light dusting of cinnamon, and sesame seeds if using.

Tips

Lamb shoulder is worth the extra cooking time over leaner cuts — it becomes far more tender and doesn't dry out over the long simmer.
Adding the prunes and honey later in the cooking process keeps them from breaking down into the sauce completely.
This dish is traditionally served for celebrations — it scales up well for a larger group.

Questions About This Recipe

Why does a savory lamb dish include prunes and honey?

Combining sweet and savory is a defining feature of many festive Moroccan dishes. The sweetness of prunes and honey balances the richness of the lamb rather than competing with it, a pairing that's central to Moroccan celebratory cooking.

Can I use a different cut of lamb?

Shoulder is ideal because the fat and connective tissue break down over the long, slow cook, keeping the meat tender. Leaner cuts like loin will cook faster but can dry out with this method.