Moroccan Gastronomy
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Tagines

Tagine with Prunes

Slow-cooked meat with sweet prunes, cinnamon and toasted almonds.

  • 2 h 30
  • Medium
  • 6 servings servings
Watch the video
Tagine with prunes and toasted almonds in a clay pot

Ingredients

  • 1 kg lamb shoulder, in large pieces
  • 2 onions, grated
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp black pepper
  • A pinch of saffron
  • 3 tbsp vegetable oil
  • 2 tbsp butter
  • 1 small bunch coriander, tied
  • 250 g prunes
  • 3 tbsp honey
  • 1 tsp ground cinnamon (for the prunes)
  • 100 g blanched almonds, fried or toasted
  • 1 tbsp toasted sesame seeds
  • Salt

Preparation

  1. Put the meat, onions, spices, oil, butter and coriander in a heavy pot. Cook gently for 10 minutes, turning the meat.

  2. Add water to almost cover the meat. Cover and simmer for 1 h 30 to 2 h, until the meat is very tender, adding a little water if needed. Uncover at the end to reduce the sauce.

  3. Meanwhile, simmer the prunes with a little water, the honey and the cinnamon for 10 to 15 minutes, until soft and glossy.

  4. Arrange the meat in a tagine or serving dish, pour over the sauce and top with the prunes, almonds and sesame seeds.

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