Tagine of Lamb with Prunes and Almonds Recipe

Name: Tagine of Lamb with Prunes and Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boned shoulder or neck fillet of lamb; 4 tablespoons sunflower oil; 1 large onion, chopped finely or grated; 2 garlic cloves, chopped; 1 teaspoon ground ginger; 1/2 teaspoon saffron threads; Salt and plenty of black pepper; 2 teaspoons ground cinnamon; 3/4 pound (about 2 cups) prunes (see above); To garnish: 1/2 cup blanched almonds; 3 tablespoons sesame seeds (optional)

Servings: persons

1
Trim any excess fat from the lamb and cut it into 6 or 8 pieces.
2
Put the meat in a pan with 3 tablespoons of the oil, onion, garlic, ginger, saffron, salt, pepper, and 1 teaspoon cinnamon.
3
Cover with water and simmer gently, with the lid on, for 1 1/2 to 2 hours, until the meat is very tender, adding water to keep it covered.
4
Add the prunes and the remaining cinnamon.
5
Stir well, adjust the seasoning, and simmer, uncovered, for 30 minutes more, until the sauce is reduced and thickened.
6
Fry the almonds in the remaining tablespoon of oil until they are lightly colored, and sprinkle these over the meat before serving.
7
If you wish, you can also garnish with lightly toasted sesame seeds.
8
Put the almonds in with the meat from the start of the cooking.
9
They will become soft.
10
Add 1 to 2 tablespoons clear honey at the same time as the prunes.

1179

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

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3 pounds boned shoulder or neck fillet of lamb, 4 tablespoons sunflower oil, 1 large onion, chopped finely or grated, 2 garlic cloves, chopped, and more.

Yes, Tagine of Lamb with Prunes and Almonds 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!

Tagine of Lamb with Prunes and Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions