📝 About This Recipe
This iconic Maghrebi masterpiece is the jewel of Sephardic festive cooking, traditionally served during Rosh Hashanah or Shabbat. The dish marries succulent, slow-cooked lamb with the deep, jammy sweetness of prunes and the regal crunch of fried almonds, all tied together by the warm glow of saffron and cinnamon. It is a sensory journey to the markets of Marrakesh, offering a perfect balance of savory and sweet that deepens in flavor the longer it simmers.
🥗 Ingredients
The Meat and Marinade
- 3 pounds Lamb shoulder (boneless, cut into 2-inch chunks)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Ras el Hanout (high-quality Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1/2 teaspoon Turmeric
The Aromatics
- 2 large Yellow onions (grated or very finely minced)
- 4 pieces Garlic cloves (minced)
- 2 pieces Cinnamon sticks
- 3 cups Beef or Lamb stock (Kosher certified)
- 1 small bunch Fresh cilantro and parsley (tied together with kitchen twine)
The Sweet Finish and Garnish
- 1 1/2 cups Dried prunes (pitted)
- 3 tablespoons Honey (wildflower or orange blossom)
- 1 teaspoon Ground cinnamon
- 1/2 cup Blanched whole almonds (toasted or lightly fried in oil)
- 1 tablespoon Sesame seeds (toasted for garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, Ras el Hanout, ginger, turmeric, and the saffron with its soaking liquid. Toss the lamb chunks in this marinade until well-coated; for best results, let it marinate in the fridge for at least 2 hours or overnight.
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2
In a heavy-bottomed Dutch oven or a traditional clay tagine, heat a splash of oil over medium-high heat. Brown the lamb in batches, ensuring not to crowd the pan, until a golden crust forms on all sides. Remove lamb and set aside.
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3
Lower the heat to medium and add the grated onions to the same pot. Sauté for 8-10 minutes, scraping up the browned bits (fond) from the bottom, until the onions are translucent and slightly caramelized.
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4
Add the minced garlic and cinnamon sticks, stirring for 1 minute until fragrant.
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5
Return the lamb and any accumulated juices to the pot. Pour in the stock until the meat is almost submerged. Add the tied herb bundle (cilantro and parsley).
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6
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 1 hour and 45 minutes, or until the lamb is very tender when pierced with a fork.
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7
While the lamb cooks, place the prunes in a small saucepan with 1 cup of the cooking liquid from the tagine, the honey, and the ground cinnamon. Simmer uncovered for 15 minutes until the prunes are plump and the liquid has reduced to a thick syrup.
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8
Remove the herb bundle and the cinnamon sticks from the main pot and discard them.
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9
Gently fold the honeyed prunes and their thick syrup into the lamb. Simmer everything together uncovered for another 10-15 minutes to allow the sauce to thicken to a glaze-like consistency.
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10
In a small skillet, toast the blanched almonds in a teaspoon of oil over medium heat until golden brown and crunchy. Drain on paper towels.
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11
Taste the sauce and adjust seasoning with salt or a touch more honey if desired. The sauce should be rich, velvety, and coat the back of a spoon.
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12
Transfer the tagine to a large serving platter. Arrange the prunes on top, then scatter generously with the toasted almonds and sesame seeds.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays moist during the long braise. Grating the onions instead of chopping them allows them to melt into the sauce, creating the signature thick 'marmalade' texture. If the sauce is too thin at the end, remove the meat and boil the liquid rapidly for 5 minutes to reduce it before reuniting the components. To make this ahead, follow all steps but stop before adding the almonds; reheat gently and add the crunchy garnish just before serving. For an authentic touch, use a 'Slaoui' or clay tagine, but ensure you use a heat diffuser if cooking on a gas stove.
🍽️ Serving Suggestions
Serve over a bed of fluffy couscous steamed with a pinch of saffron and golden raisins. Pair with a crisp Israeli salad of finely diced cucumbers, tomatoes, and lemon juice to cut through the richness. A side of Taktouka (cooked Moroccan tomato and bell pepper salad) adds a lovely smoky depth to the meal. Serve with warm, crusty Moroccan Khobz bread to soak up every drop of the honeyed sauce. For a beverage, a hot Moroccan mint tea served in traditional glasses is the perfect palate cleanser after this rich dish.