A luxurious Moroccan dish where tender lamb is slow-cooked in warm spices, then topped with sweet prunes and briny green olives—an irresistible balance of savory and sweet, perfect for festive gatherings or weekend feasts. This tagine showcases the signature harmony of flavors found in Moroccan cuisine and offers a rich, aromatic experience that is both comforting and refined.
Why You’ll Love This Recipe
Moroccan Lamb Tagine with Prunes and Green Olives is a dish that beautifully balances contrasting elements: the depth of spice from cinnamon and ginger, the sweetness of prunes and honey, and the salty sharpness of olives. The lamb becomes fork-tender through slow cooking, absorbing the bold flavors of the sauce. Ideal for entertaining, this dish is both elegant and hearty, transporting your taste buds to North Africa with each bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- lamb shoulder or shank, cut into large pieces
- olive oil
- onion, finely chopped
- garlic, minced
- ground ginger
- ground cinnamon
- turmeric
- black pepper
- salt
- green olives
- prunes
- honey
- water or broth
- cinnamon stick (optional)
- toasted sesame seeds or slivered almonds (for garnish, optional)
Directions
- In a large pot or traditional tagine, heat olive oil over medium-high heat. Sear the lamb pieces on all sides until well browned. Remove and set aside.
- In the same pot, add the chopped onion and garlic. Sauté until softened and translucent.
- Stir in the ground ginger, cinnamon, turmeric, black pepper, and salt. Cook for 1 minute to release the aromas.
- Return the lamb to the pot. Add the water or broth and the cinnamon stick, if using.
- Cover and simmer gently on low heat for 1.5 to 2 hours, or until the lamb is tender and the sauce is flavorful.
- While the lamb is cooking, place prunes in a small saucepan with 1/4 cup of water and honey. Simmer gently for 10–15 minutes until prunes are soft and syrupy.
- In the last 15 minutes of the tagine cooking, add the prunes and green olives. Simmer uncovered to allow the sauce to thicken slightly.
- Serve hot, garnished with toasted sesame seeds or slivered almonds if desired. Accompany with couscous or traditional Moroccan bread.
Servings and timing
This recipe serves 4–6 people.
Preparation time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Variations
- Different meat cuts: Substitute lamb with beef or chicken for a variation in flavor and texture.
- Vegetarian version: Replace lamb with root vegetables and chickpeas for a hearty meat-free option.
- Add dried apricots: Combine prunes with dried apricots for more complex sweetness.
- Spicier tagine: Add a pinch of cayenne or harissa paste for heat.
- Nutty finish: Use crushed pistachios or walnuts instead of almonds for a different texture and taste.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce.
This dish can also be frozen for up to 2 months. Defrost in the refrigerator overnight and reheat before serving.
FAQs
What cut of lamb is best for tagine?
Lamb shoulder or shank works best due to its marbling and flavor, which become tender during slow cooking.
Can I make this in a slow cooker?
Yes. After searing the lamb and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.
What do prunes add to the dish?
Prunes bring a natural sweetness that contrasts beautifully with the savory and salty components of the tagine.
Can I omit the olives or prunes?
Yes, but the unique contrast of flavors may be diminished. You can adjust according to preference.
Is this dish spicy?
It’s not inherently spicy, but you can add heat with chili flakes or harissa.
What’s the best side dish for lamb tagine?
Serve with couscous, rice, or Moroccan bread to soak up the flavorful sauce.
Can I prepare this dish in advance?
Yes, it’s even better the next day as the flavors develop further. Reheat gently before serving.
Do I need a tagine pot?
No, a Dutch oven or any heavy, lidded pot will work well.
Can I use canned olives?
Yes, but rinse them before use to reduce excess brine.
Should I trim the fat from the lamb?
Some fat is desirable for flavor and tenderness. Trim only excessive fat if necessary.
Conclusion
Moroccan Lamb Tagine with Prunes and Green Olives is a captivating dish that brings together sweet, savory, and spiced elements in perfect harmony. Whether you’re introducing yourself to Moroccan cuisine or preparing a festive meal for loved ones, this dish is sure to leave a lasting impression with its rich aroma, deep flavor, and elegant presentation.
Print
Moroccan Lamb Tagine with Prunes and Green Olives
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stewing
- Cuisine: Moroccan
- Diet: Halal
Description
A luxurious Moroccan tagine where tender lamb is slow-cooked in a fragrant mix of spices, complemented by sweet prunes and briny green olives, creating a rich and balanced dish ideal for special occasions.
Ingredients
- 2 lbs lamb shoulder or shank, cut into large pieces
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- Salt to taste
- 1/2 cup green olives
- 1/2 cup prunes
- 1 tbsp honey
- 2 cups water or broth
- 1 cinnamon stick (optional)
- Toasted sesame seeds or slivered almonds (for garnish, optional)
Instructions
- Heat olive oil in a large pot or tagine over medium heat.
- Sear the lamb pieces on all sides until browned, then remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Stir in ginger, cinnamon, turmeric, black pepper, and salt.
- Return the lamb to the pot and add 2 cups of water or broth along with the cinnamon stick.
- Cover and simmer on low heat for 1.5 to 2 hours, until the meat is tender.
- In a small pan, combine prunes with 1/4 cup water and honey. Simmer gently for 10–15 minutes until soft and syrupy.
- Add the prunes and green olives to the lamb during the last 15 minutes of cooking.
- Simmer uncovered to slightly reduce and thicken the sauce.
- Serve hot with couscous or Moroccan bread.
- Garnish with toasted sesame seeds or slivered almonds, if desired.
Notes
- Bone-in lamb provides more flavor and richness to the tagine.
- Soak prunes beforehand if they are very dry.
- Adjust sweetness by increasing or decreasing honey to taste.
- Can be prepared ahead and reheated—the flavors deepen over time.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 14g
- Sodium: 750mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
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