Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 20 min
Cook time: 100 min
Total time: 120 min
Yield: 6 servings
Cuisine: Morocco
Ingredients: 2 1/2 lbs lamb shoulder, cut into chunks; 2 onions, grated; 3 cloves garlic, minced; 1 tsp ground ginger; 1 tsp cinnamon; 1/2 tsp turmeric; 3 tbsp olive oil; 2 1/2 cups water or lamb stock; 1 1/2 cups pitted prunes; 1/2 cup blanched almonds, toasted; 2 tbsp honey; 1 tbsp sesame seeds, toasted, for garnish

6 servings20 min prep100 min cookMedium Morocco

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The Story Behind It

The Tale of Lamb Tagine with Prunes and Almonds

Story updated September 17, 2026

Lamb tagine with prunes and almonds reflects the Moroccan taste for sweet-savory combinations, likely shaped by centuries of trans-Saharan trade in dried fruit, nuts, and spices alongside Andalusian influence after Muslims and Jews were expelled from Spain in 1492. The combination of tender lamb, honeyed prunes, and toasted almonds remains a celebratory classic.

Ingredients

Scale:· 6 servings

2 1/2 lbs lamb shoulder, cut into chunks
2 onions, grated
3 cloves garlic, minced
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp turmeric
3 tbsp olive oil
2 1/2 cups water or lamb stock
1 1/2 cups pitted prunes
1/2 cup blanched almonds, toasted
2 tbsp honey
1 tbsp sesame seeds, toasted, for garnish

Instructions

1Heat olive oil in a heavy pot and brown the lamb chunks on all sides.
2Add onions, garlic, ginger, cinnamon, turmeric, salt, and pepper; stir to coat.
3Pour in water, bring to a simmer, cover, and cook 1 1/2 hours until lamb is tender.
4Stir in prunes and honey and simmer uncovered 15 minutes to thicken the sauce.
5Toast almonds in a dry skillet until golden.
6Spoon lamb and sauce onto a serving platter and scatter with almonds and sesame seeds.

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