📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this quintessential Moroccan masterpiece. This slow-cooked Halal lamb tagine is a sublime balance of savory and sweet, featuring tender meat that falls off the bone, bathed in a fragrant sauce of ginger, saffron, and cinnamon. The addition of jammy, honey-glazed prunes and the crunch of golden almonds creates a multi-textured experience that defines the elegance of Maghreb cuisine.
🥗 Ingredients
The Meat & Marinade
- 1 kg Lamb shoulder or leg (cut into 2-inch chunks, bone-in preferred for flavor)
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Ginger powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1/2 teaspoon Black pepper (freshly ground)
The Aromatics & Base
- 2 large Yellow onions (grated or very finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 piece Cinnamon stick (about 3 inches long)
- 1 bouquet Fresh cilantro and parsley (tied together with kitchen string)
- 1.5 teaspoons Salt (adjust to taste)
- 500 ml Water (or enough to partially submerge meat)
The Sweet Prunes & Garnish
- 250 grams Dried prunes (pitted)
- 2 tablespoons Honey (clear, floral honey works best)
- 1 teaspoon Ground cinnamon
- 1/2 cup Blanched almonds (fried or toasted until golden)
- 1 tablespoon Sesame seeds (toasted)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, ginger, turmeric, saffron (with its soaking water), and black pepper. Toss the lamb chunks in this marinade until well-coated; for best results, let it marinate for at least 1 hour or overnight in the fridge.
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2
Heat a heavy-bottomed Dutch oven or a traditional clay tagine over medium heat. Add the lamb and any remaining marinade, searing the meat for 5-8 minutes until slightly browned on all sides.
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3
Add the grated onions and minced garlic to the pot. Cook for another 5 minutes, stirring frequently, until the onions soften and begin to meld with the spices.
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4
Pour in the water until the lamb is about two-thirds submerged. Add the cinnamon stick, the herb bouquet, and the salt. Bring to a gentle boil.
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5
Reduce the heat to low, cover tightly, and simmer gently. If using a Dutch oven, this will take about 1.5 to 2 hours. If using a clay tagine, it may take up to 2.5 hours. The meat should be 'fork-tender' and easily pulling away from the bone.
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6
While the lamb is simmering, place the prunes in a small saucepan with 1 cup of water. Simmer for 10-15 minutes until they are plump and soft.
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7
Once the prunes are soft, drain most of the water, leaving about 3 tablespoons. Add the honey and ground cinnamon to the prunes. Simmer for 5 minutes until the liquid becomes a thick, glossy syrup. Set aside.
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8
Check the lamb. Once tender, remove the herb bouquet and the cinnamon stick. If the sauce is too thin, increase the heat for 5-10 minutes to reduce it until it is thick, rich, and coats the back of a spoon.
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9
In a small skillet, heat a teaspoon of oil and fry the blanched almonds for 2-3 minutes until they are an even golden brown. Drain on paper towels.
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10
To serve, arrange the lamb in the center of a large platter or leave it in the tagine base. Top with the honeyed prunes and drizzle the remaining prune syrup over the meat.
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11
Garnish generously with the fried almonds and a sprinkle of toasted sesame seeds for the final authentic touch.
💡 Chef's Tips
For the most authentic flavor, use 'Ras el Hanout' spice blend if you can find it—add 1 teaspoon to the marinade. Always grate the onions rather than chopping them; they will dissolve into the sauce, creating the signature 'meryla' (thick, jammy onion sauce). Do not boil the meat aggressively; a gentle simmer is the secret to succulent, non-chewy lamb. If you don't have a tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly. Adjust the honey at the end based on your preference for sweetness—some regions in Morocco prefer it more savory, others like a dessert-like finish.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up the incredible sauce. A side of fluffy couscous steamed with a little butter and salt is the perfect accompaniment. Pair with a fresh Moroccan salad of finely diced cucumbers, tomatoes, and red onions to cut through the richness. Follow the meal with a traditional hot Moroccan Mint Tea to aid digestion. A dollop of harissa on the side is great for those who enjoy a spicy contrast to the sweet prunes.