Lamb Tagine with Prunes and Almonds
A traditional Moroccan tagine that combines tender lamb stewed with sweet prunes and crunchy almonds. Spices like cinnamon and ginger create a fragrant balance. This comforting dish is perfect for a family dinner or special occasion. Serve it with homemade bread to soak up the luscious sauce.
Ingredients
- lamb shoulder1 kg
- prunes250 g
- blanched almonds100 g
- onions2
- olive oil3 tbsp
- butter30 g
- salt1 tsp
- black pepper1/2 tsp
- cinnamon stick1
- ground ginger1 tsp
- turmeric1/2 tsp
- fresh cilantroa few sprigs
- fresh parsleya few sprigs
- water500 ml
Nutrition
Instructions
- 1
Heat olive oil and butter in a large tagine or pot. Add chopped onions and sauté until translucent.
- 2
Add lamb pieces, salt, pepper, cinnamon, ginger, and turmeric. Brown the meat on all sides, about 10 minutes.
- 3
Pour in water, cover, and simmer over low heat for 1 hour until the meat is tender.
- 4
Meanwhile, soak the prunes in warm water for 30 minutes. Toast the almonds in a dry pan until golden.
- 5
Add drained prunes to the tagine, gently stir, and cook for another 20 minutes. The sauce should thicken slightly.
- 6
Sprinkle with toasted almonds, chopped cilantro, and parsley. Serve hot with bread or couscous.
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