📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this quintessential Moroccan masterpiece. This slow-cooked braise marries succulent, melt-in-your-mouth lamb shoulder with the deep, jammy sweetness of prunes and a complex blend of Ras el Hanout spices. The balance of savory meat, warm cinnamon, and crunchy toasted almonds creates a multi-dimensional dining experience that defines the soul of Maghrebi soul food.
🥗 Ingredients
The Lamb and Marinade
- 2 lbs Lamb shoulder (cut into 1.5-inch chunks, excess fat trimmed)
- 3 tablespoons Extra virgin olive oil (divided)
- 1 tablespoon Ras el Hanout (high-quality Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric
- 1.5 teaspoons Kosher salt (plus more to taste)
The Aromatics and Braising Liquid
- 2 large Yellow onion (grated or very finely minced)
- 3 cloves Garlic (minced)
- 2 pieces Cinnamon sticks (whole)
- 1 pinch Saffron threads (crushed and soaked in 2 tbsp warm water)
- 2.5 cups Beef or Lamb stock (low sodium)
- 1 small bunch Fresh cilantro and parsley (tied together with kitchen twine)
The Sweet Fruit Component
- 1.5 cups Dried prunes (pitted)
- 2 tablespoons Honey (preferably wildflower or orange blossom)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Orange blossom water (optional but highly recommended)
Garnish
- 1/2 cup Blanched almonds (fried in a little oil until golden)
- 1 tablespoon Sesame seeds (toasted)
👨🍳 Instructions
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1
In a large bowl, toss the lamb chunks with 1 tablespoon of olive oil, Ras el Hanout, ginger, turmeric, and salt. Rub the spices into the meat and let it marinate for at least 20 minutes (or overnight in the fridge for deeper flavor).
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2
Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed tagine or a Dutch oven 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
Reduce heat to medium. In the same pot, add the grated onions. Sauté for 5-7 minutes until they are soft and translucent, using a wooden spoon to scrape up the flavorful browned bits (fond) from the bottom.
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4
Add the minced garlic and cinnamon sticks to the onions. Cook for another 1-2 minutes until fragrant.
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5
Return the browned lamb and any accumulated juices to the pot. Pour in the stock and the saffron water. Submerge the tied herb bundle (cilantro and parsley) into the liquid.
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6
Bring the liquid to a gentle simmer, then turn the heat to low. Cover tightly with the lid. If using a Dutch oven, you can also place it in a 325°F (160°C) oven.
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7
Simmer gently for 1.5 to 2 hours. The goal is for the lamb to be tender enough to break with a spoon but not completely falling apart yet.
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8
While the lamb cooks, prepare the prunes. In a small saucepan, take 1 cup of the braising liquid from the main pot. Add the prunes, honey, and ground cinnamon. Simmer over medium heat for 10-15 minutes until the liquid reduces to a thick, syrupy glaze and the prunes are plump.
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9
Once the lamb is tender, remove the herb bundle and the cinnamon sticks. If the sauce in the main pot is too thin, increase the heat for a few minutes to reduce it to a luscious, gravy-like consistency.
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10
Gently stir the glazed prunes and their syrupy liquid into the main pot. Add the orange blossom water if using. Simmer everything together for another 5-10 minutes so the flavors meld.
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11
Taste and adjust seasoning with more salt if needed. The sauce should be a perfect balance of savory, spicy, and sweet.
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12
Transfer to a serving platter or keep in the tagine. Top generously with the fried golden almonds and toasted sesame seeds just before serving to maintain their crunch.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays moist during the long braise. Grate your onions instead of chopping them; they will melt into the sauce, creating the traditional thick 'marmalade' consistency. Don't skip browning the meat—this Maillard reaction is essential for the deep, savory base of the dish. If you don't have Ras el Hanout, make a quick substitute with cumin, coriander, cinnamon, and a pinch of cloves and nutmeg. Be careful with the orange blossom water; it is very potent and should only offer a subtle floral hint, not overwhelm the dish.
🍽️ Serving Suggestions
Serve over a bed of fluffy, steamed couscous to soak up the incredible sauce. Pair with a side of 'Zaalouk' (Moroccan eggplant and tomato salad) for a refreshing acidic contrast. Offer a bowl of harissa on the side for those who want to add a spicy kick to the sweet sauce. A crisp, dry Moroccan Rosé or a lightly chilled Grenache complements the spice and fruit beautifully. Serve with warm, crusty khobz (Moroccan bread) for the ultimate authentic experience.