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
Units
Scale
- 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
