Lamb Tagine with Prunes
25 MIN
2 H 15 MIN

Lamb Tagine with Prunes


  • 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


  1. With the rack in the lowest position, preheat the oven to 325°F (165°C).
  2. 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.
  3. 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.
  4. Serve the tagine with couscous.