Il Cucinologo
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Lamb Tagine with Prunes and Almonds

17/11/2023

Here is the recipe for Lamb Tagine with Prunes and Almonds, a very rich and flavorful Moroccan dish. Before providing the recipe, I remind you that this is a variation inspired by Italian tradition, so there may be some classic elements that have been modified.

Ingredients

  • 800 g shoulder of lamb, cut into pieces
  • 200 g dried prunes
  • 100 g blanched almonds
  • 2 onions
  • 2 garlic cloves
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • A pinch of saffron threads
  • 500 ml lamb or chicken stock
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Honey (optional)
  • Zest of 1 untreated orange (optional)

Preparation

  1. Soak the prunes in warm water for about 30 minutes.
  2. Toast the blanched almonds in a non-stick pan until golden, then set them aside.
  3. Meanwhile, in a tagine or heavy casserole, sauté the finely chopped onions and crushed garlic in extra virgin olive oil until golden.
  4. Add the lamb pieces and brown well on all sides.
  5. Add the spices: ginger, cinnamon, coriander, cumin, and saffron. Stir well to coat the meat.
  6. Cover the meat with the stock, bring to a boil, then reduce the heat and simmer covered for about 1 hour and 30 minutes, until the lamb is tender.
  7. Drain the prunes and, if desired, add a little honey for extra sweetness. Add them to the pot along with the toasted almonds (and the orange zest if using) during the last 30 minutes of cooking.
  8. Taste and adjust salt and pepper to your liking.
  9. Continue cooking until the sauce reduces and thickens, blending all the flavors together.

Serve the lamb tagine hot, accompanied perhaps by couscous or Moroccan bread to soak up the delicious sauce.

Curiosities

The tagine is both the dish and the traditional cooking vessel of North Africa, particularly Morocco. It is a type of earthenware pot with a conical lid that promotes condensation of vapors, keeping the food tender and succulent. This slow-cooking method is ideal for allowing the spiced flavors to meld with the meat.