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Moroccan/North African · Dinner

Lamb Tagine with Prunes

Non-vegEasy

Diet: Non-veg · High-protein

Lamb Tagine with Prunes is a Moroccan/North African dish. Add prunes late so they keep some shape.

Prep
25 min
Cook
120 min
Total
145 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Brown · About 5 min

  1. Heat oil from 30 ml olive oil, 800 g lamb shoulder, cubed, 200 g onion, chopped, 1 tsp ginger, 1 tsp cinnamon, ¾ tsp salt; brown lamb, then add onion and spices for 5 minutes.

Braise · About 90 min

  1. Add water from 600 ml water, 200 g prunes, 25 g honey; cover and simmer 90 minutes. Add prunes and honey; simmer 20 minutes until lamb is fork-tender.

    Check: Look for this result: lamb is fork-tender.

Finish · About 8 min

  1. Scatter 40 g toasted almonds, 10 g sesame seeds and serve.

Tips

  • Add prunes late so they keep some shape.
  • Judge Lamb Tagine with Prunes by the texture and doneness signs in its steps. Your pan and heat affect how long Lamb Tagine with Prunes takes to cook.

Substitutions

  • Use dried apricots instead of prunes.

Storage

  • Get perishable Lamb Tagine with Prunes into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Lamb Tagine with Prunes within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Lamb Tagine with Prunes to 74°C / 165°F, stirring or turning it for even heating. When Lamb Tagine with Prunes is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Lamb Tagine with Prunes includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Lamb Tagine with Prunes becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Lamb Tagine with Prunes one day ahead. For Lamb Tagine with Prunes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lamb Tagine with Prunes on the day of serving.

FAQ

What matters most when making Lamb Tagine with Prunes?

Add prunes late so they keep some shape.

What can I substitute in Lamb Tagine with Prunes?

Use dried apricots instead of prunes.

Can I prepare Lamb Tagine with Prunes ahead?

Prepare the measured ingredients for Lamb Tagine with Prunes one day ahead. For Lamb Tagine with Prunes, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Lamb Tagine with Prunes on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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