Lamb Tagine with prunes. This lamb Tagine easy recipe, melt-in-your-mouth every time you’ll make it. This savory and sweet lamb Tagine is a staple dish in Moroccan cuisine, often prepared in special occasions!

WHAT IS A TRADITIONAL TAGINE?

A Tagine is a cooking pot found in the North African cuisines. Tunisia, Algeria and Morocco, in which recipes of the same name are cooked. The traditional Tagine pot is made entirely from a heavy clay which is sometimes painted or glazed.

INGREDIENTS

Lamb shank 1 unit
Olive oil 4 Tablespoon
Onions chopped 500 grams
Garlic chopped 2 tablespoon
Ginger chopped ½ tablespoon
Ras el Hanout 1 teaspoon
Saffron 1 pinch
Turmeric 1 teaspoon
White pepper 1 teaspoon
Salt 2 teaspoon
Bay leaves 2 unit
Cinnamon sticks 1 unit

Dried prunes 10 pieces
Dried apricots 8 pieces
Unsalted butter 150 grams
Cinnamon 1 tablespoon
Honey 1 tablespoon
Lamb broth ½ cup

EQUIPMENTS

Braising pot
Small cooking pot
Small frying pan

METHOD OF COOKING 
Step 1

On low heat, in a braising  pot, drizzle the olive oil, add the finely chopped onions, garlic, and ginger then stir until soft. Add the turmeric, white pepper, salt, Ras El Hanout. Then place the Lamb shank in the braising pot and mix well for around 5 minutes so the lamb cooks for a few minutes until all sides get a brown color. Poor in enough water so you cover the lamb shank. Place the saffron then combine all the ingredients by adding the last aromatic the bay leaves and cinnamon sticks. Raise the heat to medium-high, cover the pot, and bring to a boil. Then lower the heat to medium and keep cooking until the meat is done for around 2 to 3 hours.

Step 2

The caramelized prunes. Soak the prunes in boiling water for around 30 minutes to soften them. In a separate saucepan, on medium heat, melt the butter then poor 1 cup of the Tagine broth to the butter. Add the honey and cinnamon mix well until well combined. Drain the prunes and place them in the sauce pan with the dried apricots. Cover and cook for around 15 minutes until the prunes become very soft and the sauce thickness similar to a syrup.  

Step 3

You have to Check the Tagine from time to time by stirring the lamb with the sauce and add water if necessary, the meat should always be half-covered with water until properly cooked and tender. Be careful do not add too much water, don’t forget that the sauce needs to be reduced and thickness without over cooking the lamb shank. 

Step 4

Plating the Tagine. First on a plate add the braised lamb shank carefully. Pour the prunes sauce over the lamb then topped with caramelized prunes, apricots add a handful of fried almonds, and finish with a pinch of sesame seeds.

DID YOU MAKE THIS RECIPE?

Please let me know how the Lamb Tagine with prunes turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #marcabed.

42 replies on “Lamb Tagine with prunes”

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