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Moroccan Tagine with Lamb and Prunes/Raisins Recipe

Moroccan · Main course · 110 min total

A classic Moroccan stew featuring tender lamb, sweet prunes or raisins, and warm spices, slow-cooked to perfection. Serve with couscous for a comforting meal.

Ingredients

• 2 lbs (900g) lamb shoulder, cut into 2-inch chunks
• 2 tbsp olive oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper (optional)
• 1/2 cup (80g) prunes or raisins
• 1 cup (240ml) chicken or beef broth
• 1 (14 oz) can diced tomatoes, drained
• 2 tbsp honey
• 1 cinnamon stick
• Salt to taste
• 2 tbsp toasted sesame seeds (for garnish)
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions

1. Season lamb chunks with salt and pepper. Heat olive oil in a tagine or heavy pot over medium-high heat. Brown lamb in batches, about 4-5 minutes per batch. Remove and set aside.
2. Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in ginger, cinnamon, cumin, turmeric, black pepper, and cayenne (if using). Cook for 1 minute until fragrant.
4. Return lamb to pot. Add prunes or raisins, broth, diced tomatoes, honey, and cinnamon stick. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, or until lamb is tender.
5. Uncover and simmer for an additional 15-20 minutes to thicken the sauce. Adjust salt to taste.
6. Serve hot over couscous, garnished with sesame seeds and cilantro.

Tips

• For best flavor, make a day ahead and reheat.
• Substitute lamb with beef or chicken if preferred.
• Add a pinch of saffron threads for extra authenticity.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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