Café Mozaic Moroccan Tagine of Lamb & Prunes

Lamb with prunes tagine is a classic Moroccan dish that combines sweet prunes & savoury tender meat with the fragrant intense spices of ginger, saffron, cinnamon & pepper. It's often served at parties, weddings & other special occasions with khobz (Moroccan bread) for soaking up the tasty juices.
Moroccan Jews serve this dish to celebrate the New Year as the sweetness of the dish symbolizes their hope for sweetness in the forthcoming year.
TIP - It can be made the day before an event & re-heated just before the party.
This recipe explains how to cook the dish using the traditional ceramic tagine pot (see pictures in the banner headline above) as this provides better results, but you can use a pressure cooker or a casserole.

Preparation Time: 15 minutes
Cook Time: 3 hours
Serves: 4 to 6

•    2 lb. (about 1 kg) tender lamb, cut into three inch pieces
•    2 medium onions, grated or very finely chopped
•    3 cloves garlic, finely chopped or pressed
•    3/4 teaspoon salt
•    1 teaspoon pepper
•    1 teaspoon ginger
•    1/2 teaspoon saffron threads, crumbled
•    1/2 teaspoon turmeric
•    1 or 2 sticks of cinnamon
•    1/4 cup olive oil
•    1/4 cup butter or vegetable oil
•    Handful of coriander sprigs, tied together into a bouquet
•    1/2 lb. (about 1/4 kg) prunes (Stone-in prunes tend to hold together better.)
•    1 tablespoon honey
•    2 tablespoons sugar
•    1 1/2 teaspoons ground cinnamon
•    1 tablespoon toasted golden sesame seeds (optional)
•    Handful of fried blanched almonds (optional)


Slice one of the onions & layer the onion rings on the bottom of the tagine.

Finely chop the other onion & mix with the meat, garlic, oils & spices, & place on the onion rings

Add 2 1/2 cups of water, cover, & place the tagine on the hob over a medium heat.

Allow the tagine to reach a gentle bubbling boil (may take a while), & then reduce the heat & simmer.

Allow the tagine to cook for 2.5 hours, then add the prunes & honey, sugar & cinnamon & simmer for a further 20 minutes, or until the meat is very tender (i.e. falling off the bone) & the liquids are reduced.

Remove & discard the coriander sprigs.

Serve: In the tagine pot. Garnish with fried almonds &/or sesame seeds for extra flavour & wow factor to impress your guests!