🇲🇦 Morocco · Food
Lamb Tagine with Prunes
By eatmundo · August 3, 2026
🇲🇦 MAA classic Moroccan celebratory dish blending tender meat with sweet fruit. It represents the perfect harmony between savory spices and natural sweetness.
Ingredients
check them off as you prepareHow to Make It
- 1
Heat 60ml of olive oil in a heavy-based pot over medium heat and brown the 1.5kg of lamb shanks on all sides until golden.
- 2
Add the grated onions, 1.5 tsp of salt, 1 tbsp of ginger, and the pinch of saffron to the pot, stirring for 5 minutes until the onions soften.
- 3
Pour in 500ml of water, add the cinnamon stick, cover the pot tightly, and simmer on low for 90 minutes until the meat is tender enough to pull away from the bone.
- 4
While the lamb cooks, place the 250g of prunes in a separate small saucepan with 200ml of water and 2 tbsp of honey.
- 5
Simmer the prunes over medium-low heat for 15 minutes until they become plump, syrupy, and tender; do not let the liquid evaporate completely.
- 6
Once the lamb is tender, stir the prune syrup into the main tagine pot to combine the flavors gently for an additional 10 minutes.
- 7
Taste the sauce and adjust salt if necessary; it should be thick, glossy, and deeply aromatic.
- 8
Serve in a shallow clay tagine or platter, placing the lamb shanks in the center and arranging the prunes neatly on top.
Frequently Asked Questions
Can I use beef instead of lamb?+
Yes, beef shanks work well, though the cooking time may increase by 30-45 minutes to achieve the same tenderness.
What is the secret to a good tagine sauce?+
The secret is the slow reduction of the onion base; do not rush this, as it provides the essential body and sweetness.
Do I need a clay pot?+
While traditional, a heavy Dutch oven performs excellently and provides the necessary even heat distribution for tender meat.
Can I prepare this in advance?+
Absolutely, the flavors intensify when reheated the next day, making it an excellent dish for hosting.
