Tagine of Lamb with Prunes

Tagine of Lamb with Prunes is a traditional Moroccan dish that combines tender lamb, sweet prunes, and a blend of aromatic spices to create a rich and flavorful stew. The sweetness of the prunes balances beautifully with the savory lamb, making it a perfect dish for special occasions or family gatherings. It is typically cooked in a tagine, a Moroccan clay pot, but you can also use a Dutch oven or any heavy-bottomed pot.

Ingredients

For the Tagine:

• 2 lbs (900g) lamb shoulder or leg, cut into chunks
• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/4 teaspoon saffron threads (optional)
• 2 tablespoons honey
• 2 cups prunes, pitted
• 1 cup beef or chicken broth (or water)
• 1/2 cup almonds (blanched and toasted)
• Salt to taste

For Garnish:

• Fresh cilantro (chopped)
• Toasted sesame seeds (optional)

Instructions

1. Prepare the Tagine Base:

1. In a large tagine or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until softened and lightly golden, about 5 minutes.
3. Add the lamb chunks to the pot and brown them on all sides, about 8-10 minutes.

2. Add Spices:

1. Once the lamb is browned, add the ginger, cinnamon, turmeric, cumin, coriander, black pepper, and saffron (if using).
2. Stir the spices to coat the lamb and onion mixture well.

3. Add Liquids and Cook:

1. Pour in the broth or water, ensuring the lamb is partially covered. If needed, add a bit more liquid.
2. Stir in the honey and season with salt to taste.
3. Bring the mixture to a simmer. Once it’s simmering, reduce the heat to low, cover the tagine, and cook for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.

4. Add Prunes and Almonds:

1. While the lamb is cooking, soak the prunes in warm water for about 15 minutes to soften them.
2. After 1.5 hours of cooking, add the prunes to the tagine along with the toasted almonds.
3. Stir gently to combine, cover again, and continue to cook for another 30 minutes, allowing the prunes to soften and release their sweetness into the sauce.

5. Garnish and Serve:

1. Once the lamb is tender and the sauce has thickened, taste and adjust the seasoning if necessary.
2. Garnish with chopped cilantro and toasted sesame seeds (optional).
3. Serve the tagine hot, traditionally with Moroccan couscous or flatbread to soak up the flavorful sauce.

Tips and Variations:

• Use dried apricots: If prunes aren’t available, dried apricots can be used as a substitute for a slightly different flavor.
• Slow cooking: For the best flavor, cook the tagine on low heat for longer, allowing the meat to become incredibly tender.
• Spice Adjustments: You can adjust the spices to your liking. Some recipes include a pinch of black pepper or additional cinnamon to enhance the sweet-savory balance.

This Tagine of Lamb with Prunes is a delightful dish that embodies the traditional flavors of Moroccan cuisine. The balance of savory lamb, sweet prunes, and aromatic spices makes it a comforting and luxurious meal. Enjoy it with couscous or bread to fully savor the sauce!