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Lamb Tagine With Prunes Recipe

Name: Casablanca | Moroccan Cuisines Lamb Tagine With Prunes Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 lbs boneless lamb shoulder, cut into 1½-inch cubes; 1 cups plain yogurt; 2 tbsp olive oil; 4 cloves garlic, minced; 2 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp sweet paprika; 1 tsp turmeric; 1.5 tsp salt; 0.5 tsp black pepper, freshly ground; 2 tbsp olive oil (for braising); 1 large yellow onion, thinly sliced; 2 medium carrots, cut into 1/2-inch rounds (optional for extra body); 1 tbsp tomato paste; 2 cups low-sodium chicken or lamb stock; 0.5 cups water; 2 tbsp honey; 1 whole lemon, juice and zest; 1 tbsp preserved lemon peel, finely chopped (optional); 12 pieces dried prunes, pitted; 0.5 cups almonds, blanched; 1 tsp toasted sesame seeds (optional); 0.5 cups fresh cilantro, chopped; 0.25 cups fresh parsley, chopped; 0.25 tsp ground cinnamon (finish); 0 to taste salt (adjust to taste); 0 to taste black pepper (adjust to taste)

Inspired by Casablanca | Moroccan Cuisine

Time2h 30m

Serves4

Make Lamb Tagine With Prunes Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lamb and Marinade

2 lbs boneless lamb shoulder, cut into 1½-inch cubes

1 cups plain yogurt

2 tbsp olive oil

4 cloves Garlic, minced

2 tsp Ground cumin

1 tsp Ground coriander

1 tsp Ground ginger

1 tsp Ground cinnamon

1 tsp sweet paprika

1 tsp turmeric

1 1/2 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

Aromatics and Braising Base

2 tbsp olive oil (for braising)

1 large yellow onion, thinly sliced

2 medium carrots, cut into 1/2-inch rounds (optional for extra body)

1 tbsp tomato paste

2 cups low-sodium chicken or lamb stock

1/2 cups water

2 tbsp Honey

1 whole lemon, juice and zest

1 tbsp preserved lemon peel, finely chopped (optional)

Dried Fruit and Nuts

12 pieces dried prunes, pitted

1/2 cups almonds, blanched

1 tsp toasted sesame seeds (optional)

Herbs and Finishing

1/2 cups Fresh cilantro, chopped

1/4 cups Fresh parsley, chopped

1/4 tsp ground cinnamon (finish)

0 to taste salt (adjust to taste)

0 to taste black pepper (adjust to taste)

Method

Lamb and Marinade

Marinate lamb

In a large bowl combine the yogurt, 2 tbsp olive oil, minced garlic, cumin, coriander, ginger, 1 tsp cinnamon, paprika, turmeric, 1.5 tsp salt and 1/2 tsp pepper. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or up to overnight to tenderize and infuse flavor.

Aromatics and Braising Base

Brown the lamb

Remove lamb from the marinade, letting excess drip off (reserve marinade). Heat 2 tbsp olive oil in a heavy-bottomed pot or tagine over medium-high heat. Working in batches, sear lamb cubes until well browned on all sides, about 4–5 minutes per batch. Transfer browned lamb to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add the sliced onion (and carrots if using) to the pot and cook until softened and translucent, about 6–8 minutes. Stir in the tomato paste and cook 1 minute to remove raw flavor.

Assemble braise

Return the lamb and any accumulated juices to the pot. Add the reserved marinade, stock, 1/2 cup water, honey, lemon juice and zest, and preserved lemon peel if using. Scrape any browned bits from the bottom of the pot. Bring to a gentle simmer, then reduce heat to low, cover partially with a lid (or the tagine lid) and cook gently until the lamb is very tender, about 1 hour 45 minutes to 2 hours. Check every 30 minutes and add a little more water or stock if the liquid reduces too quickly.

Dried Fruit and Nuts

Soften prunes and finish cooking

About 25–30 minutes before the lamb finishes, add the pitted prunes to the tagine so they plump and release sweetness into the sauce. Continue simmering uncovered or partially covered so the sauce thickens slightly.

Toast almonds

Meanwhile, toast the blanched almonds in a dry skillet over medium heat until golden and fragrant, 3–5 minutes, shaking the pan frequently. Roughly chop or leave whole as preferred. Optionally toast sesame seeds briefly and set aside.

Herbs and Finishing

Adjust seasoning and finish

When the lamb is tender and the prunes are plump, stir in 1/4 tsp cinnamon, chopped cilantro and parsley. Taste and adjust salt and pepper as needed. If the sauce is too thin, increase heat and reduce uncovered for 5–10 minutes to concentrate flavors. Stir in toasted almonds and sesame seeds if using.

Serve the tagine hot over couscous, steamed rice or with crusty bread. Garnish with additional chopped herbs and a light drizzle of olive oil if desired.