Moroccan Lamb Tagine with Prunes

Few dishes capture the essence of Moroccan cuisine like a tagine of lamb or beef
with prunes. This sweet and savoury masterpiece is a celebration of flavours,
blending tender, slow-cooked meat with the rich sweetness of prunes and the
fragrant warmth of ginger, saffron, cinnamon, and pepper. Traditionally reserved
for weddings, holiday gatherings, and other special occasions, this dish has a
way of transforming any meal into a feast.

Servings: 6

Author:

Prep Time
15 minutes

Total Time
1 hour, 45 minutes

Course:

Main Course

Cuisine:

Moroccan

Keywords:

Lamb prunes

Instructions

1 Marinate the Meat in a large bowl by combining the meat, salt, ras el hanout,
turmeric, ginger, garlic powder, onion powder, black pepper, cinnamon, 5g of
chopped coriander, and 25ml of sunflower oil. Mix well to coat the meat evenly.
Let it sit while you prepare the other ingredients.
2 Heat the olive oil and remaining sunflower oil in a large pan over medium heat.
Add the marinated meat and cook for a few minutes, stirring regularly to brown
it evenly. Add the finely chopped yellow onion and coriander, cooking briefly
until fragrant.
3 Pour in the water, cane sugar, and honey, stirring to combine. Cover the pan and
let the meat simmer for about 60 minutes, or until tender.
4 Once cooked, carefully remove the meat from the pan and set it aside. Scoop out
125ml of the cooking juice and reserve it for later.
5 Prepare the Prune mix by adding the prunes to the pan with the remaining cooking
juice. Cook over high heat for 7-10 minutes, or until the sauce thickens and the
prunes are soft and sticky. Keep a close eye on the mixture to avoid burning.
6 Caramelize the onions by heating the sunflower oil in a frying pan over medium
heat. Add the sliced onions and cook until the edges are golden brown. Reduce
the heat, cover, and cook for 15 minutes, allowing the onions to soften. Stir in
the cane sugar, reserved juice, and honey. Cook for another 7-10 minutes until
the onions are deeply caramelized and glossy.
7 To serve, place the meat on a large serving platter and spoon the caramelized
prunes and onions over the top. For an authentic touch, garnish with sesame
seeds or fried almonds. Serve warm, accompanied by fresh Moroccan bread and a
crisp salad.

Moroccan Lamb Tagine with Prunes

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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