This slow-cooked stew is often associated with Morocco, but it’s no stranger to neighbouring Algeria, either. Made with a combination of meat, vegetables, spices, dried fruit and nuts, this dish is typically cooked in its earthenware namesake. A tagine’s wide, shallow bottom and distinct conical lid traps the steam inside and returns condensed liquid to the pot, which means ultra-tender meat with little additional cooking liquid. For our Moroccan-style lamb tagine that combines almonds, spices, sweet bursts of dried prunes and tender chunks of meat, we used a casserole dish to achieve the same moist, meltingly good results by cooking it low and slow in the oven.
With the rack in the lowest position, preheat the oven to 325°F (165°C).
In a large skillet over medium-high heat, brown half of the lamb cubes and garlic at a time in the oil. Season with salt and pepper. Return the meat to the skillet and add the spices, stirring to coat the meat. Add the broth and bring to a boil.
Transfer to a tagine or Dutch oven. Cover and bake for 1 hour. Add the prunes, almonds and honey. Continue baking covered for 1 hour or until the meat is fork tender.
Serve the tagine with couscous.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.