The Best Moroccan Lamb Tagine with Prunes and Almonds Recipe

Introduction: A Taste of Moroccan Tradition

Moroccan cuisine is renowned for its rich flavors, aromatic spices, and slow-cooked stews known as tagines. One of the most beloved Moroccan dishes is Lamb Tagine with Prunes and Almonds. This dish perfectly balances sweet and savory flavors, creating a mouthwatering experience. Whether you're hosting a dinner party or simply want to try a new exotic recipe, this step-by-step guide will help you master the art of making an authentic Moroccan tagine.

Why You Should Try This Moroccan Tagine

• Authentic Moroccan Flavors: This dish combines traditional spices with slow-cooked lamb, creating a rich and tender meal.
• Perfect for Special Occasions: Often served at Moroccan weddings and celebrations.
• Healthy and Nutritious: Packed with protein, fiber, and essential vitamins.
• Easy to Make at Home: With the right ingredients and techniques, you can recreate this classic dish in your kitchen.

Ingredients You Will Need

For the Tagine:

• 1 kg (2.2 lbs) lamb (preferably leg or shoulder, cut into chunks)
• 3 onions, finely chopped
• 2 cloves of garlic, minced
• 1 small bunch of fresh parsley and cilantro, tied together
• 3 tablespoons olive oil
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 1 teaspoon black pepper
• 1.5 teaspoons salt
• A pinch of saffron threads, soaked in warm water
• 500 ml (2 cups) water or beef broth

For the Prunes and Almonds:

• 500 g (1 lb) prunes, soaked in warm water for 15 minutes
• 200 g (7 oz) blanched almonds
• 4 tablespoons sugar (or honey for a healthier option)
• 1 teaspoon ground cinnamon
• 1 tablespoon butter
• 1 teaspoon orange blossom water (optional)
• Oil for frying almonds

Step-by-Step Cooking Instructions

Step 1: Marinate the Lamb

To ensure the meat is tender and flavorful, marinate it for at least 2 hours (or overnight) with the spices.

1. In a large bowl, mix the ginger, cinnamon, turmeric, paprika, black pepper, salt, and saffron water.
2. Add the lamb pieces and coat them evenly with the marinade.
3. Cover and refrigerate for at least 2 hours (overnight is best for maximum flavor).

Step 2: Cook the Lamb

1. Heat olive oil in a large tagine or Dutch oven over medium heat.
2. Add onions and garlic, cooking until softened.
3. Add the marinated lamb and brown it on all sides.
4. Pour in the water or beef broth and add the parsley-cilantro bundle.
5. Cover and simmer on low heat for about 1.5 to 2 hours, stirring occasionally until the meat is tender.

Step 3: Prepare the Prunes

1. In a small saucepan, add prunes, sugar, ground cinnamon, and butter.
2. Cook over medium heat for 10-15 minutes until the prunes are soft and caramelized.
3. Stir in orange blossom water (optional) for extra fragrance.

Step 4: Fry the Almonds

1. Heat oil in a pan over medium heat.
2. Add the blanched almonds and fry until golden brown.
3. Transfer to a paper towel to remove excess oil.

Step 5: Assemble and Serve

1. Once the lamb is tender, remove the parsley-cilantro bundle.
2. Transfer the meat and sauce to a serving dish.
3. Arrange the caramelized prunes on top.
4. Sprinkle with fried almonds.
5. Serve with warm bread or fluffy couscous.

Expert Tips for the Best Tagine

• Slow Cooking is Key: Cooking on low heat ensures the meat becomes tender and infused with spices.
• Use Fresh Spices: Moroccan spices lose their potency over time. Always use fresh, high-quality spices.
• Don’t Skip the Saffron: This adds an authentic Moroccan aroma and deepens the flavor.
• Soak Prunes Before Cooking: This helps them absorb the cinnamon and sugar mixture, enhancing their taste.

What to Serve with Moroccan Tagine

• Couscous: A light and fluffy grain that pairs beautifully with the rich sauce.
• Moroccan Bread (Khobz): Perfect for soaking up the delicious juices.
• Mint Tea: A refreshing beverage to complement the meal.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in portions for up to 3 months.
• Reheating: Warm in a saucepan over low heat, adding a little water if necessary.

Conclusion

Making a Moroccan Lamb Tagine with Prunes and Almonds is a rewarding experience that brings the flavors of Morocco to your home. With the right ingredients and a little patience, you can enjoy this rich, aromatic, and delicious dish any time. Try it today and impress your family and friends with your Moroccan cooking skills!

Have you tried this recipe? Let us know in the comments below! And don’t forget to share your delicious tagine photos with us! #MoroccanTagine #LambTagine #MoroccanFood