Lamb Tagine with Prunes and Preserved Lemon
A rich and aromatic Moroccan-inspired lamb stew, popular in Israeli cuisine, featuring tender lamb slow-cooked with sweet prunes and the unique tangy flavor of preserved lemons. This dish is a celebration of complex spices and a delightful balance of sweet and savory notes.
🧂 Ingredients
- 2.5 pounds Lamb shoulder or neck(trimmed of excess fat and cut into 2-3 inch pieces)
- 2 tbsp Olive oil
- 2 medium Yellow onions(diced)
- 3 cloves Garlic(minced)
- 1.5 tsp Ground turmeric
- 1.5 tsp Ground ginger
- 0.5 tsp Ground coriander
- 1.5 tsp Salt(Diamond Crystal kosher salt, plus more to taste)
- 0.25 tsp Black pepper(freshly ground)
- 1.5 cups Pitted prunes(soft, about 10.5 ounces)
- 0.5 cup Chicken or vegetable stock
- 3 tbsp Honey
- 1 piece Cinnamon stick
- 1 large Preserved lemon(pulp removed, rind cut into thin strips)
- 0.25 cup Fresh cilantro(chopped, for garnish)
- 1 tbsp Toasted sesame seeds(for garnish (optional))
👨🍳 Instructions
- 1
Sear the lamb: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-low heat until shimmering. Add lamb pieces in batches, browning on all sides. Remove lamb and set aside.
💡 Tip: Don't overcrowd the pot; searing in batches ensures a good crust. - 2
Sauté aromatics: Add diced onions to the pot and cook, covered, stirring occasionally, until soft and translucent, about 10-15 minutes. Add minced garlic, turmeric, ginger, coriander, 1.5 tsp salt, and 0.25 tsp pepper. Cook, stirring, until fragrant, about 3 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot for extra flavor. - 3
Braise the lamb: Return the lamb to the pot. Add the cinnamon stick and preserved lemon strips. Pour in 0.5 cup stock. Bring to a simmer, then cover tightly and cook in a preheated oven at 325°F (160°C) for 2 hours, or until the lamb is very tender.
💡 Tip: Ensure the lid is tightly sealed to trap moisture. - 4
Prepare the caramelized prunes: While the lamb braises, in a separate medium saucepan, combine the prunes, 0.5 cup stock, 3 tbsp honey, 1.5 tsp olive oil, 0.75 tsp cinnamon, 1 tsp salt, and 0.25 tsp pepper. Bring to a simmer over medium-low heat and cook until the sauce thickens slightly into a dark syrup, about 7 minutes. Season with salt to taste.
💡 Tip: Stir occasionally to prevent sticking. - 5
Finish the tagine: Remove the lamb from the oven. Discard the cinnamon stick. Stir in the caramelized prunes and their syrup. Taste and adjust seasoning with salt if needed.
- 6
Serve: Transfer the lamb tagine to a serving bowl. Garnish with chopped fresh cilantro and toasted sesame seeds, if using. Serve hot with couscous, crusty bread, or rice.
💡 Tip: The tagine can be made a day ahead and reheated for improved flavor.
💡 Pro Tips
- ✓If preserved lemons are unavailable, use the zest and juice of 1 regular lemon, but the flavor will be different.
- ✓For a richer sauce, you can reduce the braising liquid further after removing the lamb.
- ✓This dish benefits from resting; flavors meld beautifully overnight.
🔄 Variations
- Add dried apricots along with the prunes for extra sweetness and texture.
- A pinch of saffron threads can be added with the spices for a more complex aroma.
- Serve with a side of harissa for those who enjoy extra heat.