[Soon to be] On the Road Again!
How quickly the days have passed since our trip to Southern Spain, and now we are planning a trip to Morocco. As always, for me, learning about food is part of our preparations for the trip. Markipedia is doing his bit to ensure we don’t miss anything en route!
Ever since my first trip to Morocco 30 years ago, Moroccan cuisine has been a favorite. I love their Harira, a warmly spiced lamb and chickpea soup, and a good vegetable couscous is always delicious (though hard to find in most of the U.S.) My favorites were the variety of tagines I tasted, among them, a Chicken Tagine with Green Olives and Preserved Lemons and today’s recipe for Lamb Tagine with Prunes and Almonds.
~ David
Lamb Tagine with Prunes and Almonds
To print this recipe, please click the small printer icon below.
Ingredients
- 3 tablespoons olive oil
- 2 pounds leg of lamb, in 2-inch chunks
- a 2-inch piece of fresh ginger, peeled and finely grated
- 1 teaspoon turmeric
- 2 onions, 1 diced and 1 thinly sliced
- 1/2 cup chicken broth
- 1/2 cup beef broth
- 1/2 teaspoon saffron threads
- 1 cup pitted prunes
- 1/2 cup marcona almonds
- 1 tablespoons honey
- 1 teaspoon ground cinnamon
- freshly ground black pepper
- salt
- 1 teaspoon sesame seeds, lightly toasted
Instructions
- Heat the olive oil in a Dutch oven and sauté the lamb, ginger, and turmeric until lamb is lightly browned — about 3 minutes. Add the diced onion and sauté for an additional 2 minutes. Add the saffron and stir to incorporate it evenly. Let cook for 30 seconds, then add the broths. Bring to a boil, then reduce the heat to medium-low and cover. Simmer for 1 hour, or until lamb is tender.
- Preheat the oven to 200°F. Transfer the meat to a tagine or other ovenproof casserole and place in the oven.
- Return the stovetop liquid to a lively simmer and add the sliced onion, prunes, almonds, honey, cinnamon, salt, and pepper. Let cook uncovered for about 15 minutes until the sauce has thickened and coats the back of a spoon. This could take more or less time depending on how briskly you simmer the sauce.
- Remove the tagine from the oven and pour the sauce over the meat, making sure to distribute the prunes and almonds evenly. Check for seasoning. Sprinkle with the sesame seeds, cover with the tagine lid, and serve at the table with crusty bread or, as is done in the U.S., with a side of couscous.
- Serves 4-6
© 2024 Copyright Cocoa & Lavender
Peg
May 13, 2023 at 5:19 amMy mouth was watering just reading the ingredients! Have a fantastic trip. Can’t wait for recipes and photos from this next adventure!
Cocoa & Lavender
May 27, 2023 at 4:06 amDon’t worry – lots of food ideas coming your way!
Mad Dog
May 13, 2023 at 6:34 amThat looks delicious and what a beautiful tagine!
There’s a similar but different terracotta Moroccan cooking vessel called a tangia. Historically, I believe, it was used by single men, who’d buy the ingredients to cook in it – tough, cheap meat like camel hump or oxtail, vegetables and spices. The pots are sealed and taken to the bath house, where they sit in the embers (from the fire heating the water) where they cook slowly for hours – this can be overnight and then the food is ready for lunch.
Cocoa & Lavender
May 27, 2023 at 4:08 amWe saw several of the ovens for men while we were there but never had a tanjia. I really loved the d]sense of community there – the bread ovens are another instance. Had wonderful food while there — and some really new things I didn’t recall from my trip 32 years ago — like the tradition of Moroccan salads. The tagine, by the way, was purchased in the Arab Market in Marseille.
Melissa
May 13, 2023 at 7:36 amThis sounds fantastic. I can’t wait to try it!
Cocoa & Lavender
May 27, 2023 at 4:09 amI hope you enjoy it — just wonderful flavors!
Marian Jensen
May 13, 2023 at 10:41 amThat looks amazing and I’m sure it tastes even better. I’m sure your trip will be the same!
Cocoa & Lavender
May 27, 2023 at 4:09 amThanks, Marian — there will be many fun new recipes when I return!
Pauline McNee
May 13, 2023 at 11:51 amI love the flavour and sweetness of prunes in a tagine. Moroccan food is just so out on its own with flavour.Great recipe thanks David, and beautifully presented.
Cocoa & Lavender
May 27, 2023 at 4:10 amI think that is what I enjoyed the most, Pauline — the way they blend spices so that, when you smell the, you know they are Moroccan!
Eha
May 13, 2023 at 5:02 pmAbsolutely love North African food and shall compare your tagine recipe wwith the ones i use. Delighted you are heading towards Morocco -I hope to finally get there next year. Have two lovely girlfriends (American and Polish) running beautiful riads in Marrakech (94% praise for one!) . . . if you think I may ‘help’ a tad give me a private ‘hoy’!
Cocoa & Lavender
May 27, 2023 at 4:11 amWe had maybe 7 different version of this tagine while there — and no two were the same… yat all were really good.
Susan Manfull
May 13, 2023 at 11:41 pmWell, I know you are enjoying some excellent tagines! Yours will be on my table soon!
Cocoa & Lavender
May 27, 2023 at 4:11 amIt was fun creating new dishes there and recreating ones we had. I hope no one suffered terribly!
Ronit
May 14, 2023 at 10:36 amI’m a big fan of Moroccan cuisine, so I’m already sold on this mouthwatering dish. I’ll keep it in mind for winter! 🙂
Cocoa & Lavender
May 27, 2023 at 4:12 amIt is the perfect winter dish, Ronit! But tagines, as you will see in the near future, can be light and perfect for summer, too.
sherry
May 14, 2023 at 11:12 pmwe don’t eat lamb but i certainly love all these flavours David. I tend to use chicken for these sorts of dishes. Lucky you – a trip to Morocco. Our nephew was backpacking some years ago and left Morocca very abruptly after being bombarded by the locals with offers of all sorts!! Mmm drugs, sex etc… He was on that next train out asap!
Cocoa & Lavender
May 27, 2023 at 4:13 amSorry your nephew had a bad experience — I had nothing of the sort, either 32 years ago or last week!
Mimi Rippee
May 16, 2023 at 5:22 amI’m so jealous! Morocco has been on my list forever. I’m so happy for you. Love this recipe. And your tagine.
Cocoa & Lavender
May 27, 2023 at 4:14 amIt was magical, Mimi — I highly recommend it. It’s so wildly different from any other place I’ve been. If you need any help putting together a trip, definitely let me know!
Valentina
May 16, 2023 at 1:02 pmMorocco! How amazing, and it’ll so interesting to see how it’s changed (or hasn’t) in the past 30 yrs. Most importantly, the food will be the same. Loving this lamb tagine. My favorite gift to give friends who love to cook is a Tagine along with a Moroccan cookbook. 🙂 ~Valentina
Cocoa & Lavender
May 27, 2023 at 4:16 amIt’s so hard to describe — so different and so much the same. People were warm and friendly, and the food was wonderful. The one thing I hav won memory of from 32 years ago is the tradition of Moroccan salads (usually 12) with a meal.
Velva
May 19, 2023 at 10:36 amDavid, best travels to Morocco for you. I love exploring the cuisine and enjoying good meals with the locals is always the highlight of my travels.
A lamb tangine is a delicious way to get ready for your journey.
Velva
Cocoa & Lavender
May 27, 2023 at 4:16 amThanks, Velva — it was a wonderful experience and I would do it again in a heartbeat!
Jeff the Chef
May 23, 2023 at 7:07 amI’ve never made tagine, but I do have a great tagine story. I was blindly flying through the internet, when I stumbled onto an article about a kitchen renovation, and halfway down was a picture of this guy in the kitchen, with his tagine. And my first thought was, “When did I pose for that?” Quickly followed by, “I’m not even sure where the hell this is.” And, “Why don’t I remember this?” Until finally, “I’m not even sure what a tagine is” shocked me back to my senses, and I realized that, “Oh my God, that isn’t me!” I showed it to everyone I know, and they all also thought it was me. Then I hunted the guy down, friended him on facebook, we shared a ton of pictures, and I eventually sent one of his wedding photos to my parents, and told them “surprise!” And even THEY thought it was me. They were furious that I’d gotten married in an obviously elaborate ceremony and hadn’t invited them!
Cocoa & Lavender
May 27, 2023 at 4:17 amThat is really funny, Jeff — it must be weird to see your doppelgänger! I wish you could posts photos — one of him, one of you.
Raymund
May 23, 2023 at 4:02 pmIt’s wonderful to hear about your upcoming trip to Morocco, it is on my bucket list! I can understand why Moroccan cuisine has been a favorite of yours for the past 30 years. The flavors and variety it offers are truly remarkable. From the warm and comforting Harira soup to the delightful vegetable couscous and tantalizing tagines, Moroccan cuisine is a culinary adventure.
Cocoa & Lavender
May 27, 2023 at 4:18 amI really hope you get to go, Raymund! I was not at all disappointed in the food!