This tagine is Morocco at its most celebratory: tender lamb, sweet prunes, and a sauce that turns glossy like lacquer. Onion is cooked until sweet, then warm spices bloom in olive oil before the lamb settles in for a gentle simmer. Prunes are simmered separately with honey and a ladle of broth, then folded back to perfume the whole pot. Finish with toasted almonds and sesame for crunch, and serve with bread to chase the sauce. Serve warm with bread and mint tea nearby, always Serve
| 900 g lamb shoulder, cut into large chunks | |
| 1 onion, finely chopped | |
| 3 cloves garlic, grated | |
| 3 tbsp olive oil | |
| 1 tsp ginger, 1 tsp cinnamon, 1/2 tsp turmeric | |
| 1/2 tsp black pepper, salt | |
| 700 ml water/stock (start with 600 ml, add if needed) | |
| 200 g prunes | |
| 2 tbsp honey | |
| 1 tbsp toasted sesame (optional) | |
| 70 g almonds, toasted | |
| To finish: sesame, pinch cinnamon |
Fall-apart lamb simmers slowly in warm spices, then meets honeyed prunes for a glossy, sweet-savory finish. Toasted almonds and sesame add crunch. Serve with bread to catch every drop. Warm
| 1. | Heat oil on medium. Sweat onion with a pinch of salt until translucent and sweet (about 8 minutes). |
| 2. | Add garlic + spices; stir 30 seconds until fragrant. |
| 3. | Add lamb; brown lightly on all sides—just enough for color, not a hard sear. |
| 4. | Add stock/water, bring to a gentle simmer, cover, and cook on low about 1 hr 15 min until lamb is tender. |
| 5. | Meanwhile, simmer prunes with a ladle of tagine broth + honey + a pinch of cinnamon for 10 minutes until glossy. |
| 6. | Add the prunes mixture back to the tagine; simmer uncovered 10–15 minutes to thicken into a syrupy sauce. |
| 7. | Top with toasted almonds + sesame. Serve with khobz or couscous. |
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