Moroccan cuisine is famous for its bold flavors, aromatic spices, and rich culinary traditions. Among its crown jewels is Lamb Tagine with Prunes a dish that perfectly balances sweet and savory, tender and bold. This dish is more than just a recipe it’s a cultural experience that brings family and friends together around the table.

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What Is Moroccan Lamb Tagine with Prunes?

Lamb Tagine with Prunes is a traditional Moroccan slow-cooked stew made with succulent lamb, warm spices like cinnamon and ginger, and sweet prunes simmered until they melt into the sauce. It’s often topped with toasted almonds and sesame seeds for extra texture and served with warm Moroccan bread or fluffy couscous.

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The Cultural Heritage Behind the Dish

This tagine represents celebration and hospitality. In Moroccan households, it’s commonly served during Eid, weddings, or when hosting honored guests. Its sweet and savory profile reflects Morocco’s unique blend of Arab, Berber, and Mediterranean influences.

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Ingredients You’ll Need

For the lamb:

• 1.5 kg (3.3 lb) lamb shoulder or shank, cut into chunks
• 2 medium onions, finely chopped
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp turmeric
• Salt and pepper to taste
• 1 stick cinnamon
• 1 cup beef or lamb broth
• A pinch of saffron threads (optional)

For the prunes:

• 250g (9 oz) dried prunes
• 2 tbsp sugar or honey
• 1 tsp cinnamon
• 1 tbsp butter
• 1/2 cup tagine sauce from the pot
• 1 tsp orange blossom water (optional)

For garnish:

• Toasted almonds
• Sesame seeds
• Fresh parsley (optional)

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How to Make Moroccan Lamb Tagine with Prunes

Step 1: Sear the Lamb

In a large tagine or heavy-bottomed pot, heat the olive oil. Add the lamb and brown the meat on all sides.

Step 2: Build the Flavor Base

Add onions, garlic, ground spices (ginger, cinnamon, turmeric), and season with salt and pepper. Stir well to coat the meat. Add saffron and the cinnamon stick.

Step 3: Simmer Gently

Pour in the broth, bring it to a boil, then lower the heat and cover. Let it simmer for about 1.5 to 2 hours, until the lamb is melt-in-your-mouth tender.

Step 4: Prepare the Prunes

In a small saucepan, simmer the prunes in a bit of water with sugar or honey, cinnamon, butter, and a ladle of sauce from the tagine. Cook until prunes are soft and syrupy. Add orange blossom water at the end for fragrance.

Step 5: Combine & Garnish

Once the lamb is tender and the sauce has thickened, top with the prunes and their syrup. Garnish with toasted almonds and sesame seeds.

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How to Serve

Serve your Lamb Tagine hot, directly in the tagine pot. Traditionally, it’s enjoyed with khobz (Moroccan bread) to scoop up the meat and sauce. You can also pair it with steamed couscous for a complete meal.

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Tips for the Best Tagine

• Use bone-in lamb for deeper flavor.
• Don’t rush—slow cooking is key to tender meat and rich sauce.
• Add a stick of cinnamon instead of just ground cinnamon for a more layered aroma.
• Prepare in advance: Like many stews, it tastes even better the next day.

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Nutrition & Calories

Here is an approximate calorie breakdown per serving:

Component	Calories (per serving)
Lamb (200g)	400 kcal
Olive oil (1 tbsp)	120 kcal
Prunes (50g)	120 kcal
Onion & garlic	30 kcal
Almonds & sesame garnish	60 kcal
Spices & broth	10 kcal
Total	740 kcal

Note: Calorie content may vary depending on portion size and specific ingredients used.

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Why You’ll Love This Recipe

• Combines savory richness of lamb with the sweetness of prunes
• Filled with traditional Moroccan spices
• Makes your home smell absolutely divine
• Perfect for holidays, gatherings, or a cozy weekend dinner

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Final Thoughts

Moroccan Lamb Tagine with Prunes is more than just a meal it’s a journey into Morocco’s heart and soul. Whether you’re new to Moroccan cuisine or a long-time fan, this dish is sure to impress with its bold, fragrant, and unforgettable flavors.

Please try our The Best French Onion Meatloaf