Maghrebi Cuisine
Moroccan Lamb Tagine with Prunes
Moroccan Lamb Tagine with Prunes – tender, slow-cooked lamb paired with sweet prunes, honey, and crunchy almonds for the ultimate sweet-and-savory dish.
95 min
Total Time
5 servings
Servings
Medium
Difficulty
Morocco
Origin
Ingredients
- cubed lamb 600 g
- pitted dried prunes 200 g
- onions, chopped 2 pieces
- honey and ground cinnamon 2 tbsp
- toasted almonds 0.5 cup
Instructions
-
1
Brown the lamb in a tagine or heavy pot with the onions and cinnamon.
-
2
Cover with water and simmer gently until the meat is fork-tender.
-
3
Stir in the prunes and honey, then let the sauce simmer until rich and thickened.
-
4
Garnish the tagine with toasted almonds just before serving.
