Moroccan Lamb Tajine with Dried Prunes Recipe

Name: Moroccan Lamb Tajine with Dried Prunes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bag (individual-size) Black Tea; 1 bag (about 7 Oz. Size) Dried Prunes; 1/4 cups Almonds, Whole Or Sliced; 2 whole Large Eggs; 2 Tablespoons Olive Oil; 1/2 whole Yellow Onion; 2 pounds Lamb Stew; 2 cloves Garlic, Minced; 1/2 teaspoons Cinnamon; 1/2 teaspoons Ginger; 1/4 teaspoons Dried Oregano; 1/4 teaspoons Turmeric; 1- 1/2 cup Water Or Beef Stock; 3 Tablespoons Honey; 1 teaspoon Toasted Sesame Seeds (optional)

Servings: persons

1 bag (individual-size) Black Tea
1 bag (about 7 Oz. Size) Dried Prunes
1/4 cups Almonds, Whole Or Sliced
2 whole Large Eggs
2 Tablespoons Olive Oil
1/2 whole Yellow Onion
2 pounds Lamb Stew
2 cloves Garlic, Minced
1/2 teaspoons Cinnamon
1/2 teaspoons Ginger
1/4 teaspoons Dried Oregano
1/4 teaspoons Turmeric
1- 1/2 cup Water Or Beef Stock
3 Tablespoons Honey
1 teaspoon Toasted Sesame Seeds (optional)

1
Place the tea bag in enough hot water to submerge the prunes.
2
Immerse the prunes in the hot tea, the almonds in additional hot water (skip this step if using sliced almonds), and put the eggs in cold water to boil.
3
When boiled, close the lid and set aside (leave on the stove).
4
Heat a pressure cooker or a heavy pot or skillet.
5
When hot, add the olive oil, onions, and lamb and cook until browned, about 5 minutes.
6
Add the garlic, cinnamon, ginger, oregano, turmeric or saffron, and water or stock.
7
Bring to boil, cover, then let it simmer for about 45 minutes on low heat.
8
Meanwhile, take the prunes out the tea water and set aside.
9
Peel the almonds (if using whole), dry, then roast the almonds on low heat on the stove or oven for few minutes until slightly brown.
10
Cut the eggs in quarters.
11
After 45 minutes, open the lamb pot or pressure cooker lid and add the honey and the prunes then cook until sauce is thickened.
12
Stir.
13
Serve the lamb and garnish with almond, eggs, and sesame seeds.
14
This meal can be served with couscous or bread.
15
Enjoy!

910

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 bag (individual-size) Black Tea, 1 bag (about 7 Oz. Size) Dried Prunes, 1/4 cups Almonds, Whole Or Sliced, 2 whole Large Eggs, and more.

Yes, Moroccan Lamb Tajine with Dried Prunes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Lamb Tajine with Dried Prunes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions