Moroccan Lamb Tagine with Prunes and Almonds and Couscous
Moroccan Lamb Tagine with Prunes and Almonds and Couscous
Ingredients
For the Lamb Tagine
- 2 pounds boneless lamb shoulder, cut into 2-inch cubes
- 2 yellow onions, large, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon saffron threads, crushed and steeped in 1/4 cup hot water
- 1 cinnamon stick
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Prune and Almond Garnish
- 1 cup pitted prunes
- 2 tablespoons granulated sugar
- 1 tablespoon honey
- 1 teaspoon orange blossom water, optional
- 1/2 cup blanched almonds, toasted
- 1 tablespoon sesame seeds, toasted, for garnish
For the Couscous
- 1 1/2 cups couscous
- 1 1/2 cups chicken broth
- 1 tablespoon butter
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, combine the lamb cubes with salt, pepper, cumin, coriander, turmeric, grated ginger, and minced garlic. Mix well to coat the lamb evenly. Cover and refrigerate for at least 1 hour (or overnight for best results) to marinate.
⏱️ 60 min
- 2
Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides, about 3-4 minutes per batch. Remove the browned lamb and set aside.
⏱️ 15 min
- 3
Add the chopped onions to the same pot and sauté over medium heat until softened and translucent, about 8-10 minutes. If needed, add a splash more olive oil.
⏱️ 10 min
- 4
Return the browned lamb to the pot with the onions. Add the saffron steeped in hot water, the cinnamon stick, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 1/2 to 2 hours, or until the lamb is very tender.
⏱️ 100 min
- 5
While the lamb is cooking, prepare the prunes. In a small saucepan, combine the prunes, granulated sugar, honey, and 1/2 cup of water. Bring to a gentle simmer over medium-low heat and cook for 10-15 minutes, until the prunes are plump and the liquid has thickened into a syrupy glaze. Stir in the orange blossom water, if using.
⏱️ 15 min
- 6
Once the lamb is tender, stir the glazed prunes into the tagine. Continue to cook for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 7
Prepare the couscous: In a medium saucepan, bring 1 1/2 cups chicken broth, 1 tablespoon butter, and 1/4 teaspoon salt to a boil. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes, or until all liquid is absorbed. Fluff with a fork.
⏱️ 10 min
- 8
Taste and adjust seasoning of the tagine if necessary. Remove the cinnamon stick before serving. Garnish generously with toasted blanched almonds and toasted sesame seeds.
⏱️ 5 min
- 9
Serve the Moroccan Lamb Tagine hot alongside the prepared couscous.
Kitchen Tools
Nutrition Facts (per serving)
Moroccan Lamb Tagine with Prunes and Almonds and Couscous
For the Lamb Tagine
- 2 pounds boneless lamb shoulder, cut into 2-inch cubes
- 2 yellow onions, large, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, freshly grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon saffron threads, crushed and steeped in 1/4 cup hot water
- 1 cinnamon stick
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Prune and Almond Garnish
- 1 cup pitted prunes
- 2 tablespoons granulated sugar
- 1 tablespoon honey
- 1 teaspoon orange blossom water, optional
- 1/2 cup blanched almonds, toasted
- 1 tablespoon sesame seeds, toasted, for garnish
For the Couscous
- 1 1/2 cups couscous
- 1 1/2 cups chicken broth
- 1 tablespoon butter
- 1/4 teaspoon salt
Instructions
- 1
In a large bowl, combine the lamb cubes with salt, pepper, cumin, coriander, turmeric, grated ginger, and minced garlic. Mix well to coat the lamb evenly. Cover and refrigerate for at least 1 hour (or overnight for best results) to marinate.
⏱️ 60 min - 2
Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown the lamb in batches on all sides, about 3-4 minutes per batch. Remove the browned lamb and set aside.
⏱️ 15 min - 3
Add the chopped onions to the same pot and sauté over medium heat until softened and translucent, about 8-10 minutes. If needed, add a splash more olive oil.
⏱️ 10 min - 4
Return the browned lamb to the pot with the onions. Add the saffron steeped in hot water, the cinnamon stick, and chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 1 1/2 to 2 hours, or until the lamb is very tender.
⏱️ 100 min - 5
While the lamb is cooking, prepare the prunes. In a small saucepan, combine the prunes, granulated sugar, honey, and 1/2 cup of water. Bring to a gentle simmer over medium-low heat and cook for 10-15 minutes, until the prunes are plump and the liquid has thickened into a syrupy glaze. Stir in the orange blossom water, if using.
⏱️ 15 min - 6
Once the lamb is tender, stir the glazed prunes into the tagine. Continue to cook for another 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 7
Prepare the couscous: In a medium saucepan, bring 1 1/2 cups chicken broth, 1 tablespoon butter, and 1/4 teaspoon salt to a boil. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes, or until all liquid is absorbed. Fluff with a fork.
⏱️ 10 min - 8
Taste and adjust seasoning of the tagine if necessary. Remove the cinnamon stick before serving. Garnish generously with toasted blanched almonds and toasted sesame seeds.
⏱️ 5 min - 9
Serve the Moroccan Lamb Tagine hot alongside the prepared couscous.