Moroccan Tagine with Lamb and Prunes/Raisins
Moroccan Tagine with Lamb and Prunes or Raisins is a classic slow-cooked stew from North Africa, named after the conical clay pot it's traditionally prepared in. It features tender lamb simmered with sweet dried fruits (prunes or raisins), aromatic spices like cinnamon, ginger, and saffron, and often includes onions, almonds, and honey for a rich, complex flavor.
🍳 View the full Moroccan Tagine with Lamb and Prunes/Raisins recipe →
🍽️ Nutrition at a glance
This dish is a balanced source of protein from the lamb, healthy fats, and carbohydrates from the dried fruits and any accompanying bread or couscous. A typical serving provides key nutrients like iron, zinc, and fiber, with a calorie range of approximately 400-600 calories depending on portion size and specific ingredients.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 25 g |
| Carbs | 35 g |
| Fat | 15 g |
| Fiber | 5 g |
| Sugar | 18 g |
| Sodium | 650 mg |
| Iron | 4.5 mg |
| Potassium | 650 mg |
| Vitamin A | 85 mcg RAE |
| Vitamin C | 12 mg |
| Calcium | 60 mg |
| Magnesium | 55 mg |
| Zinc | 5.5 mg |
| Phosphorus | 250 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The tagine exemplifies the Moroccan culinary philosophy of balancing savory and sweet flavors, a technique influenced by historical trade routes. Nutritionally, the combination of protein-rich meat with fiber and antioxidants from dried fruits creates a satisfying and nourishing meal traditionally enjoyed communally.
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