Looking for a dish that combines tender lamb, sweet prunes, and an array of Moroccan spices? This Lamb Tagine with Prunes recipe is an absolute showstopper for your Passover or holiday table. The succulent lamb is slow-cooked with cinnamon, saffron, and a touch of ginger, while the prunes add a rich sweetness, making this dish a perfect balance of savory and sweet.
If you’ve never made tagine before, don’t worry! You don’t need a tagine pot—a slow cooker or Dutch oven works just as well. The result is a rich, aromatic dish that’s sure to impress your guests and leave them coming back for seconds.
Why You’ll Love Lamb Tagine with Prunes
This dish is a classic Moroccan favorite that combines savory lamb with the sweet richness of prunes and a medley of spices. Here’s what makes it a must-try:
🌿 Rich & Flavorful – The combination of cinnamon, ginger, and saffron creates a complex and aromatic flavor profile.
🌿 Perfect for Passover – The sweet prunes complement the lamb beautifully, making it a standout dish for your holiday meals.
🌿 Easy to Make – While it sounds fancy, this dish is simple to prepare and requires just a little hands-on time.
🌿 A Crowd-Pleaser – Whether for Passover or any special occasion, this tagine is sure to be a favorite.
How to Serve & Store Your Lamb Tagine with Prunes
🍖 Serve: This dish is best served warm, with the sauce poured over the lamb and prunes, topped with almonds and a sprinkle of sesame seeds.
🍖 Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
🍖 Reheat: Warm it gently in a saucepan over low heat to keep it moist.
🍖 Make Ahead: You can make this dish a day ahead and store it in the fridge for the flavors to develop. Just reheat before serving!
A Family Tradition
Every year during Passover, Lamb Tagine with Prunes graces our dinner table. The dish has become a family favorite, and the sweet and savory combination never fails to impress. Whether you’re new to Moroccan cuisine or a seasoned pro, this dish will be an unforgettable addition to your celebration.
Did you make this recipe? Tag me @gokoshercowboy and hashtag it #gokoshercowboy so I can see your delicious creations!
Lamb Tagine with Prunes
DESCRIPTION
INGREDIENTS
- 3 lbs lamb shoulder roast (cubed)
- 1 lb prunes
- 3 oz almonds (blanched and fried)
- 3 tbsp olive oil
- 2 medium onions (peeled and minced)
- 3 cloves garlic (peeled and minced)
- 2 cinnamon sticks
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 pinch saffron
- 1/2 cup sesame seeds (grilled lightly)
- 5 tbsp sugar
- 1 tsp salt
- 3 cups water
INSTRUCTIONS
- Put the meat in a saucepan, add salt, oil, cinnamon sticks, ginger, saffron, 1 onion and garlic, stir and set aside for 10 minutes to marinade.
- Cover with water and cook at medium heat for 20 minutes.
- In another saucepan, stew the prunes in water. Add 3 tbsp of sugar and the ground cinnamon and simmer.
- Add the lamb, second onion, the rest of the sugar, cover and cook for an additional 15 minutes.
- Display the meat and prunes in a platter, pour the sauce over them, and decorate with the almonds and sprinkle with sesame seeds.
