Lamb Tagine with Prunes

Ingredients

• 1.5 kg lamb shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 liter chicken or beef stock
• 300 g prunes, pitted
• 200 g almonds, toasted
• 2 tablespoons honey
• salt to taste
• pepper to taste
• fresh coriander for garnish

Step-by-step instructions

1. In a large tagine or heavy pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic, followed by the ginger, cinnamon, cumin, turmeric, and paprika, cooking for another 2 minutes until fragrant.
2. Add the lamb chunks to the pot, browning them on all sides. Season with salt and pepper. Pour in the stock and bring to a simmer. Once simmering, reduce the heat to low, cover, and let it cook for about 1.5 hours until the lamb is tender.
3. Stir in the prunes, honey, and toasted almonds, then cover and let simmer for an additional 20 minutes. Adjust seasoning to taste.
4. Serve hot, garnished with fresh coriander, alongside traditional Moroccan bread or couscous.

Serving suggestion

Serve the tagine warm with a side of fluffy couscous and a fresh salad of tomatoes, cucumbers, and herbs to balance the rich flavors.

Nutrition per serving (estimated)

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