Lamb Tagine with Prunes

Lamb Tagine with Prunes

  • Preparation 25 min
  • Cooking 2 h 15 min
  • Servings 6
  • Freezes Yes

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.

Featured in RICARDO Magazine (SPRING 2018)



    • 2.2 lb (1 kg) deboned lamb shoulder, trimmed and cubed
    • 6 garlic cloves, chopped
    • 2 tbsp (30 ml) olive oil
    • 1 tbsp sweet paprika
    • 1 tbsp ground ginger
    • 2 tsp ground cinnamon
    • 2 tsp ground turmeric
    • 2 cups (500 ml) chicken broth
    • 1 cup (200 g) pitted prunes
    • 1/4 cup (40 g) roasted blanched almonds
    • 2 tbsp (30 ml) honey


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