Tagine Lahm bil Barkouk (Moroccan Lamb with Prunes and Almonds)

🧂 Ingredients

• 1 kg Lamb shoulder(Cut into large, 2-inch cubes. Bone-in or boneless is acceptable.)
• 2 medium Yellow onions(Finely chopped.)
• 4 cloves Garlic(Minced.)
• 1 tablespoon Ginger(Freshly grated.)
• 2 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Turmeric
• 2 Cinnamon sticks(Whole.)
• 0.5 teaspoon Saffron threads(Crumbled and steeped in 2 tbsp warm water (optional, but recommended for authentic flavor and color).)
• 400 g Diced tomatoes(Canned, undrained.)
• 500 ml Lamb or beef broth(Or water.)
• 300 g Prunes(Pitted. If prunes are very dry, soak in warm water for 15 minutes, then drain.)
• 3 tablespoons Honey(Or to taste.)
• 1.5 teaspoons Salt(Or to taste.)
• 1 teaspoon Black pepper(Freshly ground, or to taste.)
• 3 tablespoons Olive oil
• 100 g Almonds(Blanched or slivered, for garnish.)
• 2 tablespoons Sesame seeds(Toasted, for garnish.)
• 0.25 cup Fresh cilantro or parsley(Chopped, for garnish (optional).)

👨‍🍳 Instructions

1. 1

   Prepare the lamb: Pat the lamb cubes dry with paper towels. Season generously with salt and black pepper. In a large Dutch oven or tagine base, heat the olive oil over medium-high heat. Working in batches to avoid overcrowding, sear the lamb cubes on all sides until deeply browned and a nice crust forms. This browning is crucial for flavor. Remove the browned lamb to a plate and set aside.

   ⏱️ 15 minutes
2. 2

   Sauté aromatics: Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot. Add the minced garlic and grated ginger, and cook for another minute until fragrant. Stir in the ground cumin, ground coriander, and turmeric, and cook for 30 seconds more, until the spices are aromatic.

   ⏱️ 10 minutes
3. 3

   Deglaze and add liquids: Pour in the diced tomatoes (with their juice) and the broth (or water). Stir well, scraping the bottom of the pot to loosen any browned bits. Add the cinnamon sticks and the steeped saffron (if using). Return the browned lamb and any accumulated juices to the pot. Bring the liquid to a simmer.

   ⏱️ 5 minutes
4. 4

   Braise the lamb: Cover the pot tightly with a lid or tagine lid. Reduce the heat to low and simmer gently for 1.5 to 2 hours, or until the lamb is very tender and almost falling apart. Check periodically and add a little more broth or water if the liquid level gets too low. The internal temperature of the lamb should reach at least 90°C (195°F) for optimal tenderness.

   ⏱️ 1 hour 30 minutes to 2 hours
5. 5

   Add prunes and honey: Once the lamb is tender, stir in the pitted prunes and honey. Continue to simmer, uncovered or partially covered, for another 30 minutes, allowing the sauce to thicken slightly and the prunes to plump up and soften. The sauce should be rich and glossy.

   ⏱️ 30 minutes
6. 6

   Toast almonds and prepare garnish: While the tagine finishes, toast the almonds. You can do this in a dry skillet over medium heat until golden brown and fragrant, or spread them on a baking sheet and toast in a preheated oven at 180°C (350°F) for 5-8 minutes. Watch carefully to prevent burning. Once toasted, let them cool slightly.

   ⏱️ 10 minutes
7. 7

   Final seasoning and serving: Taste the tagine and adjust seasoning with salt and pepper if needed. Remove the cinnamon sticks before serving. Ladle the tagine into serving bowls. Garnish generously with the toasted almonds, toasted sesame seeds, and chopped fresh cilantro or parsley (if using).

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The combination of sweet prunes and savory lamb is a hallmark of Moroccan cuisine.
• ✓This dish is visually stunning and makes an impressive centerpiece for any festive meal.
• ✓For an authentic cooking experience, use a traditional tagine pot. If not available, a heavy-bottomed Dutch oven with a tight-fitting lid works perfectly.
• ✓Adjust the amount of honey to your preference for sweetness.

🔄 Variations

• Substitute dried apricots or a mix of dried fruits (like figs or dates) for the prunes.
• For a nut-free version, omit the almonds and sesame seeds, or substitute with toasted pumpkin seeds.
• Add a pinch of cayenne pepper or a small dried chili for a hint of heat.

🥗 Nutrition

Per serving