Moroccan Lamb Tagine with Prunes A Traditional Delicacy

Introduction

Moroccan Lamb Tagine with Prunes is one of the most iconic dishes in Moroccan cuisine. This sweet and savory delicacy is often served during weddings, family feasts, and special occasions. It's known for its balance of flavors, rich spices, and elegant garnish of caramelized prunes and fried almonds.

In this article, we’ll walk you through the traditional preparation method step-by-step so you can bring authentic Moroccan flavors to your table.

📋 Ingredients

🥩 For the Lamb:

• 1 kg lamb (preferably shoulder or neck)
• 2 large onions, finely chopped
• 2 garlic cloves, minced
• 1/2 cup oil (mix of olive oil and vegetable oil)
• 1 tsp smen (fermented butter, optional)

🌿 Spices:

• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• Salt to taste
• A pinch of saffron threads (soaked in warm water)
• A handful of chopped parsley and cilantro

🍑 For the Caramelized Prunes:

• 200g dried prunes (soaked in warm water for 30 minutes)
• 2 tbsp sugar
• 1/2 tsp ground cinnamon
• 1 tsp butter
• 1 tbsp orange blossom water (optional)
• 2 tbsp lamb broth

🥜 Garnish:

• Fried or roasted almonds
• Sesame seeds

🥘 Preparation

1. Marinate & Cook the Lamb: In a traditional tagine or deep pot, combine the onions, garlic, oil, smen, and spices. Add the lamb and sauté over medium heat for several minutes until the meat is well coated and lightly browned.
2. Add the saffron and about 2 cups of water. Cover and simmer over low heat for 1.5 to 2 hours, or until the meat is tender and the sauce is rich and thick.
3. Prepare the Prunes: In a separate saucepan, place the soaked prunes with sugar, cinnamon, butter, and 2 tablespoons of the lamb broth. Simmer gently until the prunes are soft, glossy, and caramelized. Add orange blossom water at the end if desired.
4. To Serve: Arrange the lamb on a serving dish, pour the sauce over it, and top with the caramelized prunes. Garnish with fried almonds and sesame seeds.

💡 Tips for Perfection

• Lamb is traditional, but beef can be used as an alternative (cooking time may vary).
• Slow cooking is key to deep flavor – keep the heat low and steady.
• A clay tagine gives the most authentic taste, but a heavy-bottomed pot works fine too.
• Use high-quality dried prunes and soak them properly before cooking.

🍽 Final Thoughts

Moroccan Lamb Tagine with Prunes is more than just a recipe — it's an expression of Moroccan hospitality and culinary heritage. With its luxurious blend of sweet and savory, it's a dish that leaves a lasting impression on every guest.

Try it today and enjoy a taste of Morocco at its finest.