Name: Lamb Tagine with Prunes
Total time: 150 min
Yield: 6
Ingredients: 1.3 kg lamb shoulder, cut into chunks; 3 tbsp oil; 2 onions; 4 cloves garlic; 1 tsp ground ginger; 1 tsp ground cinnamon; 1 tsp ground cumin; 1/2 tsp turmeric; 2 cups beef or chicken broth; 1.5 cups pitted prunes; 2 tbsp honey; 1/3 cup toasted sesame seeds or almonds, to serve; to taste salt and pepper; to serve couscous

Lamb Tagine with Prunes

Slow-braised lamb in a fragrant Moroccan spice blend with sweet prunes.

Prep

15 min

Cook

135 min

Total

150 min

Active

30 min

Serves

Difficulty

Medium

Cuisine

moroccan

Servings6

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Steps

Season the lamb with salt and pepper and brown well in batches in the oil; set aside.
Cook the onions in the same pot until soft, about 8 minutes, then add the garlic and spices and cook 1 minute.
Return the lamb to the pot, add the broth, cover, and simmer gently 1.5 to 2 hours until very tender, stirring occasionally.
Stir in the prunes and honey and simmer uncovered 15 more minutes to thicken.
Adjust seasoning to taste.
Scatter with toasted sesame seeds or almonds and serve with couscous.