Moroccan lamb and prune tagine recipe
Learn how to make this classic Moroccan dish straight from the heart of Marrakech. This lamb tagine is full of North African flavours and is slowly cooked with sweet prunes, fragrant Ceylon tea and almonds. Serve this hearty tagine with some fluffy cous cous.
See method- Serves 6
- 10 mins to prepare and 3 hrs to cook
- 843 calories / serving
Ingredients
- 250g (8oz) pitted prunes
- 350ml Ceylon or breakfast tea, hot
- 1.5kg (3lb) stewing or braising lamb
- 1 onion, finely chopped
- ½ tsp ground ginger
- ½ tsp ras al hanout
- pinch grated nutmeg
- 2 tsp cinnamon
- 250ml (8fl oz) lamb or chicken stock
- 9 tbsp honey
- 50g (2oz) ground almonds
- 100g (4oz) blanched almonds, toasted
- small bunch coriander, chopped
- 3 hard-boiled eggs
- cous cous, to serve
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Shop ingredientsEach serving contains
- Energy
- 3530kJ 843.0kcal
- Fat
- 51g
- Saturates
- 18g
- Salt
- 0.6g
- Sugars
- 29g
of the Reference intake
Carbohydrate 30.6gProtein 68.0gFibre 6.5g
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- Preheat the oven to gas 2, 150°C, fan 130°C.
- Put the prunes in the hot tea to soak while you prepare the rest of the tagine. Put the lamb, onion, ginger, ras el hanout, nutmeg and cinnamon into a large casserole dish and pour over the stock,saffronand soaking liquid. Cook for 2-3 hours or until the lamb is tender.
- When the lamb is done, add the prunes and soaking liquid, and thehoneyand bake uncovered for 30 minutes. Top with the almonds, coriander and eggs. Serve withcous cous.
- See more Lamb recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
