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Lamb Tagine with Prunes and Almonds Recipe

Tagines are North African signature slow cooked stews known for their blend of warm and sweet flavors. They get their name from the distinctive clay pots in which they are traditionally braised at low temperatures. This recipe is cooked in a 5 quart heavy pot instead of a tagine pot.

This recipe was adapted from

Prep: 20 minutes | Cook: 2 1/2 hours | Serves: 6-8

Moroccan Tagine


  • 2 teaspoons ras el hanout
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon crumbled saffron threads
  • 3 cups water
  • 3 lb boneless lamb shoulder, cut into 1-inch cubes
  • 1 large onion, coarsely grated (1 cup)
  • 2 garlic cloves, finely chopped
  • 2 (3-inch) cinnamon sticks
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 1 1/4 cups pitted dried prunes
  • 1 1/4 cups whole blanched almonds
  • 1/2 cup honey
  • 1 teaspoon ground cinnamon


  1. Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5 quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
  2. Stir in prunes, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
  3. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

Our Recommendations:

Ras El Hanout Spice Saffron Threads

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