A Masterpiece of Sweet and Savory Flavors

This Moroccan Lamb Tagine is the star of Moroccan celebrations. It features tender, slow-cooked meat in a golden ginger and saffron broth, topped with honey-glazed prunes and crunchy toasted almonds.

This Moroccan Lamb Tagine brings together sweet and savory flavors in one dish. The slow-cooked meat turns tender in the golden broth, while the honey-glazed prunes add sweetness and the toasted almonds add crunch.

Moroccan Lamb Tagine Ingredients

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The Meat: 1kg Lamb or Beef (Shoulder or neck cut).
The Base: 2 Large Onions (finely chopped) + 3 Cloves of Garlic (crushed).
The Spices: Ginger + Turmeric + Saffron threads + Salt & White pepper.
The Fat: Olive oil + 1 tbsp Smen (Moroccan preserved butter).
The Topping: 200g Dried Prunes + 1 Cinnamon stick + 2 tbsp Honey or Sugar.
The Crunch: Toasted Sesame seeds + Fried blanched Almonds.

The ingredients for this Moroccan Lamb Tagine fall into clear groups. The meat is lamb or beef from the shoulder or neck cut. The base is onions and garlic. The spices are ginger, turmeric, saffron threads, salt and white pepper. The fat is olive oil with smen, and the topping is prunes with cinnamon and honey or sugar, finished with sesame seeds and almonds.

How to Make Moroccan Lamb Tagine

For another hearty dinner, try our Ultimate Spaghetti and Meatballs.

1. Searing the Meat & Aromatics
   In a heavy-bottomed Tagine or pot, sauté the chopped onions and garlic in olive oil and smen. Add the meat and sear it on all sides until it takes on a golden color. Stir in the ginger, turmeric, and saffron. Let the spices toast slightly with the meat to release their full aroma.

Searing is the first step. The onions and garlic cook in olive oil and smen, then the meat sears on all sides until golden. The ginger, turmeric and saffron toast slightly with the meat, so their aroma fills the tagine before the slow braise begins.

2. The Slow Braise
   Cover the meat with enough water (but don’t drown it!) and add a bundle of fresh parsley. Cover the Tagine and let it simmer on low heat for about 1.5 to 2 hours. The secret is a slow cook until the meat is incredibly tender and the sauce (Tegmira) becomes thick and oniony.

The slow braise takes about 1.5 to 2 hours on low heat. The meat is covered with enough water, with a bundle of fresh parsley, and the tagine stays covered while it simmers. By the end, the meat is incredibly tender and the sauce, called Tegmira, becomes thick and oniony.

3. Caramelizing the Prunes & Assembly
   In a separate small saucepan, boil the prunes in a bit of water until soft. Drain most of the water, then add a ladle of the savory meat broth, the cinnamon stick, and honey. Let them simmer until the prunes are shiny and glazed. To serve, place the meat in the center, top with the caramelized prunes, and garnish with toasted sesame and crunchy almonds.

The prunes are boiled in a bit of water in a separate small saucepan until soft. After draining most of the water, a ladle of the savory meat broth, the cinnamon stick and honey join the prunes. They simmer until the prunes are shiny and glazed.

Serving Moroccan Lamb Tagine

To serve this Moroccan Lamb Tagine, place the meat in the center, top with the caramelized prunes, and garnish with toasted sesame and crunchy almonds. The sweet prunes sit on the tender meat, and the sesame and almonds add crunch to every serving.

This Moroccan Lamb Tagine is ready to serve.