📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this quintessential Moroccan masterpiece, where savory meets sweet in a sublime dance of flavors. This slow-cooked treasure features succulent grass-fed lamb shoulder braised in a golden broth of saffron, ginger, and cinnamon, finished with velvety prunes simmered in a honey reduction. It is a celebratory dish that exemplifies the 'Fruits & Nuts' category, showcasing how dried fruits can transform a humble stew into a royal feast.
🥗 Ingredients
The Meat and Marinade
- 2 lbs Lamb shoulder (boneless, cut into 2-inch chunks)
- 3 tablespoons Extra virgin olive oil
- 1 tablespoon Ras el Hanout (a complex Moroccan spice blend)
- 1 teaspoon Ground ginger
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
The Aromatics and Base
- 2 large Yellow onions (grated or very finely minced)
- 3 cloves Garlic (finely pressed)
- 1 large Cinnamon stick
- 3 cups Beef or Lamb stock (low sodium)
- to taste Salt and Black pepper
The Dried Fruit and Nut Finish
- 1.5 cups Dried prunes (pitted)
- 3 tablespoons Honey (preferably wildflower or orange blossom)
- 1 teaspoon Ground cinnamon
- 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, whisk together the olive oil, Ras el Hanout, ginger, turmeric, saffron (with its soaking water), salt, and pepper. Toss the lamb chunks in this marinade until thoroughly 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 tagine or a Dutch oven over medium heat. Add a splash of oil and brown the lamb in batches, ensuring you don't crowd the pan, until a golden crust forms on all sides.
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3
Remove the lamb and set aside. In the same pot, add the grated onions and a pinch of salt. Sauté for 8-10 minutes until they become translucent and slightly caramelized, scraping up the brown bits from the bottom.
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4
Add the garlic and the cinnamon stick, 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.
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6
Bring to a gentle boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 1 hour and 45 minutes, or until the lamb is fork-tender.
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7
While the lamb is simmering, place the prunes in a small saucepan with 1 cup of the cooking liquid from the tagine, the honey, and the ground cinnamon.
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8
Simmer the prunes over medium-low heat for about 15 minutes until the liquid has reduced to a thick, syrupy glaze and the prunes are plump and shiny.
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9
Once the lamb is tender, remove the lid of the tagine. If the sauce is too thin, increase the heat for 5-10 minutes to reduce it to a rich, gravy-like consistency.
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10
Gently fold the glazed prunes and their syrup into the lamb mixture. Let it simmer together for another 5 minutes to marry the flavors.
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11
In a small skillet, fry the blanched almonds in a teaspoon of oil until they are golden brown and crunchy. Drain on a paper towel.
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12
Discard the cinnamon stick. Taste the sauce and adjust salt or honey if needed.
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13
To serve, garnish the tagine generously with the toasted almonds and a sprinkle of toasted sesame seeds.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat remains moist during the long braise. Grate your onions instead of chopping them; they will melt into the sauce, creating the signature thick 'dighmira' texture. Don't add the prunes at the beginning, or they will disintegrate; simmering them separately in some of the braising liquid keeps them intact and glossy. If you don't have a tagine, a heavy cast-iron Dutch oven is the perfect substitute as it retains heat evenly. For an extra layer of flavor, add a teaspoon of orange blossom water to the prunes during their final simmer.
🍽️ Serving Suggestions
Serve alongside fluffy steamed couscous to soak up the aromatic golden sauce. Pair with a crisp Moroccan carrot salad with cumin and lemon to cut through the richness of the lamb. A side of warm, crusty khobz (Moroccan flatbread) is essential for scooping up the meat and fruit. Enjoy with a glass of hot Moroccan mint tea poured from a height to create a frothy 'turban'. Add a dollop of harissa on the side for those who enjoy a spicy contrast to the sweet prunes.