Moroccan Lamb Tagine with Prunes
Moroccan Lamb Tagine with Prunes is a traditional slow-cooked stew from North Africa, named after the conical clay pot it's prepared in. It features tender lamb simmered with sweet prunes, warm spices like cinnamon and cumin, and often includes onions, garlic, and almonds for a rich, complex flavor.
🍽️ Nutrition at a glance
This dish is a balanced meal, providing a good source of protein from the lamb, healthy fats, and moderate carbohydrates from the prunes and any accompanying couscous. A typical serving offers around 450-600 calories, along with key nutrients like iron, fiber, and potassium.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 35 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 18 g |
| Sodium | 680 mg |
| Iron | 4.5 mg |
| Zinc | 5.2 mg |
| Potassium | 520 mg |
| Phosphorus | 260 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 7.5 mg |
| Selenium | 32 mcg |
| Vitamin C | 8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the tagine represents a communal Moroccan dining tradition, where the shared pot symbolizes hospitality. Nutritionally, the pairing of iron-rich lamb with vitamin C from spices or a side of salad enhances iron absorption, while the prunes add natural sweetness and digestive fiber.
