📝 About This Recipe
Transport your senses to the bustling souks of Marrakech with this quintessential Moroccan masterpiece. This slow-cooked stew marries succulent, fall-apart lamb shoulder with the deep, jammy sweetness of honey-soaked prunes and a complex blend of Ras el Hanout spices. It is a celebratory dish that perfectly balances savory, sweet, and aromatic notes, finished with the satisfying crunch of fried almonds.
🥗 Ingredients
The Meat and Marinade
- 2 pounds Lamb shoulder (boneless, cut into 1.5-inch chunks)
- 3 tablespoons Olive oil (extra virgin)
- 1 tablespoon Ras el Hanout (Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric
The Aromatics and Base
- 2 large Yellow onions (grated or very finely minced)
- 4 cloves Garlic (minced)
- 1 piece Cinnamon stick (3-inch stick)
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 2 cups Lamb or beef stock (low sodium)
- 1 small bunch Fresh cilantro and parsley (tied together with kitchen string)
The Sweet Fruit Glaze
- 1.5 cups Dried prunes (pitted)
- 3 tablespoons Honey (clear, floral honey)
- 1 teaspoon Ground cinnamon
- 1 teaspoon Orange blossom water (optional but authentic)
- 1 tablespoon Butter (unsalted)
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 2 tablespoons of olive oil, Ras el Hanout, ginger, turmeric, salt, and black pepper. Let it marinate for at least 20 minutes (or overnight in the fridge for deeper flavor).
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2
Heat the remaining tablespoon of oil in a heavy-bottomed tagine or a Dutch oven over medium-high heat. Brown the lamb in batches until a golden-brown 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 8-10 minutes until they become translucent and very soft, almost melting into a paste. Add the garlic and cook for another minute.
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4
Return the lamb and any accumulated juices to the pot. Add the cinnamon stick, the saffron with its soaking water, and the herb bundle (cilantro/parsley).
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5
Pour in the stock until the meat is almost covered. Bring to a gentle simmer, then turn the heat to low. Cover tightly with the lid.
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6
Simmer gently for about 1.5 to 2 hours. The meat is ready when it is tender enough to be broken with a spoon. Check occasionally to ensure there is enough liquid; add a splash of water if it looks dry.
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7
While the lamb cooks, prepare the prunes. In a small saucepan, add the prunes, 1 cup of the cooking liquid from the tagine (once it has developed flavor), the honey, ground cinnamon, and butter.
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8
Simmer the prunes over medium heat for 15 minutes until the liquid reduces to a thick, syrupy glaze and the prunes are plump. Stir in the orange blossom water at the very end.
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9
Once the lamb is tender, remove the herb bundle and the cinnamon stick. If the sauce is too thin, increase the heat for a few minutes to reduce it until it coats the back of a spoon.
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10
Gently fold the glazed prunes and half of their syrup into the main pot, or arrange them beautifully on top of the meat if serving directly from a tagine.
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11
Scatter the toasted sesame seeds and the golden fried almonds over the dish for the final touch of texture.
💡 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; this creates the 'mqualli' sauce texture which is thick and velvety. Do not skip browning the meat, as this Maillard reaction provides the base depth for the entire stew. If you don't have a clay tagine, a heavy cast-iron Dutch oven is the best substitute for even heat distribution. Adjust the sweetness at the end; if it's too sweet, a tiny squeeze of lemon juice can balance the flavors perfectly.
🍽️ Serving Suggestions
Serve with fluffy couscous steamed with a knob of butter and a pinch of salt. Pair with a side of Moroccan carrot salad with cumin and lemon for a refreshing contrast. Warm crusty bread or traditional Khobz is essential for scooping up the rich, syrupy sauce. A hot glass of Moroccan mint tea serves as the perfect palate cleanser after this rich meal. For wine lovers, a bold, spicy red like a Syrah or a Grenache complements the Ras el Hanout spices beautifully.