Tagine with Lamb and Dried Fruits
Tagine with Lamb and Dried Fruits is a classic Moroccan stew, slow-cooked in a distinctive conical clay pot also called a tagine. It features tender lamb simmered with warm spices like cinnamon and ginger, sweet dried fruits such as apricots and prunes, and often nuts like almonds for texture. This dish is a hallmark of North African cuisine, particularly from Morocco.
🍽️ Nutrition at a glance
This dish is a balanced meal, providing a good source of protein from the lamb and healthy fats, while the dried fruits contribute natural carbohydrates and fiber. A typical serving offers a range of vitamins and minerals, including iron and potassium, and generally falls in the range of 400-600 calories depending on the specific recipe and portion size.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 28 g |
| Carbs | 40 g |
| Fat | 18 g |
| Fiber | 6 g |
| Sugar | 22 g |
| Sodium | 600 mg |
| Potassium | 550 mg |
| Iron | 3.5 mg |
| Vitamin A | 800 IU |
| Vitamin C | 12 mg |
| Calcium | 80 mg |
| Magnesium | 65 mg |
| Zinc | 4.5 mg |
| Phosphorus | 250 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of a conical tagine pot is a unique cooking method; its design traps steam, returning condensed liquid to the stew to create exceptionally tender, flavorful meat without needing excess water. Nutritionally, the combination of protein-rich meat with fiber and antioxidants from dried fruits creates a satisfying and nourishing one-pot meal that reflects the historical trade routes that brought spices and fruits to North Africa.
