Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1.2kg bone-in lamb shoulder, cubed; 200g prunes; 80g blanched almonds, toasted; 2 tbsp honey; 1 pinch saffron; 1 tsp ginger; 1 tsp cinnamon; 1 tsp cumin; 1 large onion, grated; 3 tbsp olive oil; 500ml lamb or chicken stock; fresh coriander to garnish

Slow-braised lamb shoulder tagine with sweet prunes, toasted almonds, saffron and honey. Adding the prunes and honey only in the final thirty minutes of braising, rather than at the start, is what keeps them plump and distinct instead of dissolving into the sauce.

Total time

135 min

Prep

15 min

Cook

120 min

Difficulty

medium

Cuisine

Moroccan

gluten-free

Ingredients

1.2kgbone-in lamb shoulder, cubed

200gprunes

80gblanched almonds, toasted

2 tbsphoney

1 pinchsaffron

1 tspginger

1 tspcinnamon

1 tspcumin

1large onion, grated

3 tbspolive oil

500mllamb or chicken stock

fresh corianderto garnish

Instructions

Brown lamb in olive oil in batches.

Fry onion until soft. Add all spices and saffron, cook 2 minutes.

Return lamb, add stock, bring to boil.

Cover and braise at 160°C for 1.5 hours.

Add prunes and honey, cook 30 more minutes.

Scatter toasted almonds and coriander.

Serve with couscous.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1151

Protein

80.3g

Fat

83.7g

Carbs

19.9g

Fiber

3.5g

Sodium

227mg

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