Lamb Tagine with Prunes and Almonds
A rich and aromatic lamb tagine, slow-cooked to tender perfection with the sweetness of prunes and the crunch of toasted almonds. This dish beautifully balances savory and sweet flavors, typical of North African cuisine.
🧂 Ingredients
- 750 g Lamb shoulder(cut into 4cm pieces)
- 3 tablespoons Olive oil
- 1 Large onion(sliced finely)
- 4-6 Garlic cloves(minced)
- 0.5 bunch Fresh parsley(chopped)
- 0.5 bunch Fresh coriander(chopped)
- 1 teaspoon Ras el hanout
- 0.5 teaspoon Crushed saffron threads
- 2 whole Star anise
- 2 cups Water
- 1 teaspoon Stock powder(any kind)
- 1 cup Pitted prunes(plus 6 extra for finishing)
- 1 tablespoon Honey
- 0.5 cup Almonds(preferably slivered, toasted)
- 0.5 cup Sesame seeds(freshly toasted)
- 6-10 Whole blanched almonds(for garnish)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
In a large pot, sauté the onion in olive oil over medium heat until translucent, about 5 minutes. Add the garlic and stir until fragrant (about 2 minutes).
💡 Tip: Ensure the onion is softened but not browned. - 2
Add the dry ras el hanout spices and the lamb. Turn the lamb pieces to brown all sides.
💡 Tip: Browning the lamb adds depth of flavor. - 3
Add water, stock powder, saffron, star anise, and the bundle of herb stalks (parsley and coriander tied together). Pop the lid on top and slow simmer for 2.5 hours.
💡 Tip: Check regularly to maintain a gentle simmer, stirring occasionally. The sauce will reduce and thicken, and the lamb will become tender. - 4
Check seasoning and add salt and pepper to taste. Remove and discard the bundle of herb stalks.
💡 Tip: Taste and adjust seasoning before adding the fruits and nuts. - 5
Add the honey, the prunes, and the almonds (reserve the extra prunes and whole almonds for finishing).
💡 Tip: This is where the sweet elements are introduced. - 6
Make the finishing garnish: slip a whole blanched almond into 6-10 prunes, then roll in sesame seeds. Place them over the top of the tagine. Sprinkle the rest of the sesame seeds over the dish. Lastly, scatter fresh parsley and coriander leaves over the top.
💡 Tip: This adds a beautiful presentation and textural contrast. - 7
Serve hot with flatbread, salads, saffron rice, or couscous.
💡 Tip: Couscous is a traditional accompaniment.
💡 Pro Tips
- ✓Ras el hanout is a complex spice blend; if you can't find it, use a mix of cumin, coriander, cinnamon, ginger, and turmeric.
- ✓The slow cooking process is key to tender lamb.
- ✓Toasting the almonds and sesame seeds enhances their flavor and crunch.
🔄 Variations
- Add dried apricots along with the prunes for an extra layer of sweetness and flavor.
- For a spicier version, add a pinch of cayenne pepper or a small dried chili pepper during the simmering stage.