Sweet and Savory Lamb Tagine with Prunes

Name: Sweet and Savory Lamb Tagine with Prunes
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 portions
Cuisine: Deutsch
Ingredients: 1.2 kg lamb shoulder, cubed; 1 large onion, sliced; 1 cup pitted prunes; 2 cups chicken broth; 1 TL ground ginger; 1 TL cinnamon; 1 TL turmeric; 1 EL honey or maple syrup; 1/4 cup slivered almonds, toasted (for garnish)

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This traditional Moroccan Lamb Tagine uses the rich, earthy flavors of spices like cinnamon, ginger, and turmeric, contrasting beautifully with the deep sweetness of prunes and a touch of honey. The lamb shoulder is slow-cooked until it's fall-apart tender, absorbing the complex, aromatic sauce. This is a comforting, high-protein Meat dish that, while requiring a long cook time, is simple in its execution, making it a Medium difficulty project perfect for special weekend dinners. Serve with couscous to soak up the luxurious sauce.

speichern

A deep, glazed ceramic tagine dish with the lid slightly ajar, showing tender lamb and dark prunes in a rich, dark sauce.

Prep Time20 min

Cook Time180 min

Servings6 portions

Equipment

Tagine pot or Dutch oven

Instructions

1
Season the lamb cubes. In a Dutch oven, brown the lamb in batches and set aside. Sauté the sliced onion until soft.
2
Stir in the ginger, cinnamon, turmeric, and cumin. Cook for 1 minute until fragrant. Return the lamb to the pot.
3
Add the chicken broth, prunes, and honey/maple syrup. Bring to a simmer. Cover tightly.
4
Simmer on very low heat (or in a 160°C/325°F oven) for 3 hours, or until the lamb is fork-tender. Skim any excess fat before serving.
5
Serve hot over couscous, garnished with fresh cilantro and toasted almonds.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.