Moroccan Lamb with Prunes (Printable)

Slow-cooked lamb with prunes, toasted almonds, and aromatic Moroccan spices creating a rich, tender dish.

# What You Need:

→ Meat

01 - 3.3 lbs lamb shoulder, cut into 2-inch cubes
02 - 2 tbsp olive oil

→ Aromatics

03 - 2 large onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1-inch piece fresh ginger, grated

→ Spices

06 - 1 ½ tsp ground cinnamon
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp ground turmeric
10 - ½ tsp ground black pepper
11 - ½ tsp ground allspice
12 - ½ tsp ground ginger
13 - Pinch of saffron threads (optional)

→ Liquids

14 - 1 2/3 cups beef or lamb broth
15 - 14 oz canned chopped tomatoes
16 - 2 tbsp honey

→ Fruits & Nuts

17 - 7 oz pitted prunes
18 - 2.8 oz whole blanched almonds

→ Garnishes

19 - 2 tbsp toasted sesame seeds
20 - Fresh cilantro or parsley, chopped

→ Seasoning

21 - Salt, to taste

# Directions:

01 - Preheat oven to 325°F (160°C) or prepare a stovetop tagine or Dutch oven.
02 - Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. Brown lamb cubes in batches, transferring browned meat to a plate.
03 - Add remaining olive oil, onions, garlic, and grated ginger to the pot. Cook for 5 minutes until softened.
04 - Sprinkle in all spices and saffron if using. Stir continuously for 1 minute until fragrant.
05 - Return lamb to the pot. Add chopped tomatoes, broth, and honey. Stir well and bring to a gentle simmer.
06 - Cover and transfer to oven, or reduce heat on stovetop to low. Cook for 1 hour 30 minutes, stirring occasionally.
07 - Toast almonds in a dry skillet over medium heat until golden, about 2 to 3 minutes. Set aside.
08 - After 1 hour 30 minutes, stir in prunes and toasted almonds. Cover and cook an additional 30 to 45 minutes until lamb is tender and sauce thickens.
09 - Adjust salt to taste. Serve hot garnished with toasted sesame seeds and chopped cilantro or parsley.

# Expert Advice:

01 -
  • The sweet-savory balance of prunes and spices feels like a secret your taste buds didn't know they were waiting for.
  • Toasted almonds add a whisper of crunch that transforms every spoonful, making the dish feel less like stew and more like something special.
  • Most of the work happens while you're doing something else—the oven does the heavy lifting while you breathe.
  • It's the kind of dish that makes people linger at the table longer than they planned, asking for seconds and thirds.
02 -
  • Don't skip browning the lamb properly—it's the difference between good and life-changing; that crust creates the foundation for every flavor that follows.
  • The sauce will look thin after the initial oven time, but the prunes release moisture and the overall liquid reduces as it cooks; trust the process and don't panic.
  • Toasting the almonds separately is non-negotiable; they stay crisp and contribute texture rather than becoming soggy like they would if added earlier.
  • Salt matters more here than in most dishes because the spices are bold and need proper seasoning to sing; taste as you go and don't be afraid to be generous.
03 -
  • For even deeper flavor, marinate the lamb in the dry spices and a bit of olive oil the night before—the spices penetrate the meat and create something richer than you'd expect.
  • If saffron is outside your budget, skip it rather than substituting; your tagine will be delicious without it, and forcing a replacement changes the flavor in ways you might not want.
  • The dish actually tastes better the next day after the flavors have had time to meld; make it ahead and reheat gently, which is a gift when you're hosting.
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