Name: Lamb and Prune Tagine
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6
Cuisine: Moroccan
Ingredients: 2 tablespoons (30 ml) olive oil; 2 medium yellow onions (about 1 pound; 455 g), diced; 3 medium cloves garlic (15 g total), minced; 1 1/2 teaspoon ground turmeric; 1 1/2 teaspoon ground ginger; 1/2 teaspoon ground coriander; 1 1/2 teaspoons Diamond Crystal kosher salt, plus more to taste; for table salt use half by volume; 1/4 teaspoon freshly ground black pepper; 2 1/2 pounds (1.13 Kg) boneless lamb neck or lamb stew meat (leg or shoulder or a combination), trimmed of excess fat and cut into 2- to 3-inch pieces; A small bunch of cilantro sprigs, tied together with kitchen twine, plus cilantro leaves for garnish; 1/2 cup (120 ml) homemade chicken stock or homemade vegetable stock or store-bought chicken or vegetable broth; 1 1/2 cups soft pitted prunes (10.5 ounces; 300 g); 1/2 cup (120 ml) homemade chicken stock or homemade vegetable stock or store-bought chicken or vegetable broth; 3 tablespoons (45 ml) honey; 1 1/2 teaspoons (7.5 ml) olive oil; 3/4 teaspoon ground cinnamon; 1 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 1/4 teaspoon freshly ground black pepper; Reserved cilantro leaves; Loaf of crusty bread, couscous, or cooked rice; Toasted sesame seeds for serving

Lamb and Prune Tagine

Traditionally prepared for celebrations and gatherings, this lamb and prune tagine is a Moroccan classic that showcases tender savory lamb, succulent sweet prunes, and a blend of aromatic spices for a comforting meal.

2 hr 30 min total 2 hr 30 min cook 6 858 cal

Instructions

Tap a step to mark it done

1 For the Lamb: In a large Dutch oven or heavy-bottomed pot, heat oil over medium-low until shimmering. Add onions, cover, and cook, stirring occasionally, until onions are soft and translucent, 10 to 15 minutes.
2 Add garlic, turmeric, ginger, coriander, salt, and pepper and cook, stirring occasionally, until fragrant, about 3 minutes.
3 Add lamb pieces and stir to combine with onions and spices, then add stock or broth and cilantro bunch. Increase heat to medium-high and bring to a boil, then cover pot, reduce heat to low, and simmer, adjusting heat as needed to maintain a gentle simmer and stirring every 30 minutes to prevent sauce from sticking to bottom of pot, until meat is tender and separates easily when pressed with a fork, 2 to 2 1/2 hours. Sauce may thicken slightly during cooking, but pan should not be dry; if necessary, add more stock or water, 1 tablespoon at a time, until there is at least half an inch of sauce in pan. Season with salt to taste.
4 For the Caramelized Prunes: Once meat is cooked, in a medium saucepan, add prunes, vegetable stock, honey, olive oil, cinnamon, salt, and pepper and bring to a simmer over medium-low heat. Gently simmer until sauce thickens slightly into a dark syrup, about 7 minutes. Season with salt to taste.
5 To Serve: Discard cilantro bouquet from the lamb. Transfer lamb tagine to a serving bowl then arrange prunes with their syrup over lamb. Garnish with toasted sesame seeds and cilantro leaves. Serve with your choice of bread, couscous, or rice.