Everyday Kitchen

Moroccan/North African · Dinner

Lamb Tagine with Prunes

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Lamb Tagine with Prunes is a Moroccan/North African dish. Add prunes late so they keep some shape.

Prep
25 min
Cook
120 min
Total
145 min
Servings
4
Difficulty
Easy
Cuisine
Moroccan/North African
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Base

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Brown · About 5 min

  1. Heat oil from 30 ml olive oil, 800 g lamb shoulder, cubed, 200 g onion, chopped, 1 tsp ginger, 1 tsp cinnamon, ¾ tsp salt; brown lamb, then add onion and spices for 5 minutes.

Braise · About 90 min

  1. Add water from 600 ml water, 200 g prunes, 25 g honey; cover and simmer 90 minutes. Add prunes and honey; simmer 20 minutes until lamb is fork-tender.

    Check: Look for this result: lamb is fork-tender.

Finish · About 8 min

  1. Scatter 40 g toasted almonds, 10 g sesame seeds and serve.

Tips

  • Add prunes late so they keep some shape.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use dried apricots instead of prunes.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Lamb Tagine with Prunes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Lamb Tagine with Prunes?

Add prunes late so they keep some shape.

What can I substitute in Lamb Tagine with Prunes?

Use dried apricots instead of prunes.

Can I prepare Lamb Tagine with Prunes ahead?

Prepare the measured ingredients for Lamb Tagine with Prunes one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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