Dinner · 100 min · moroccan

Lamb Tagine with Prunes & Almonds

A Moroccan dinner built around lamb and onion — on the table in 100 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Lamb
• 2 Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 2 tsp Cinnamon
• 1 tsp Turmeric
• 1 cup Prunes
• 0.5 cup Almonds
• 2 tbsp Honey
• 0.25 cup Olive oil
• 1 tbsp Sesame seeds
• 1.5 tsp Salt

Steps

1. Brown the lamb chunks hard in the olive oil until deeply crusted on at least two sides — color now means a rich, dark sauce later.
2. Add the sliced onions, garlic, ginger, cinnamon, and turmeric. Cook 8 minutes, stirring, until the onions soften and the spices smell toasted.
3. Pour in 2 cups of hot water, cover, and simmer gently for 60 minutes, until the lamb is nearly falling apart.
4. Stir in the prunes and honey and simmer 20 minutes more. The prunes swell into jammy jewels and the sauce turns glossy and syrupy.
5. Toast the almonds in a dry pan until golden and scatter them over the tagine with the sesame seeds just before serving.
6. Serve with couscous or bread. The sweet-savory balance — lamb, honey, cinnamon, prune — is Morocco’s most seductive flavor combination.

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