Moroccan Lamb Tagine with Prunes and Almonds

This lamb tagine recipe and all the photos come from CookingwithEss (@cookingwithess), who shares Moroccan home cooking on TikTok and kindly let us share the method here.

Lamb tagine with prunes and almonds (lham bel barkouk) is a classic of Moroccan celebrations and Eid tables. Lamb shanks cook slowly in a clay tagine with ginger, turmeric, ras el hanout and saffron until the meat falls off the bone, then they’re topped with prunes simmered in a cinnamon and orange blossom syrup, golden almonds and sesame seeds.

What you need for this lamb tagine

• Lamb shanks: about 1 kg (2 lb) for 3 to 4 people. The bone and the collagen give the sauce its body.
• Spices: ground ginger, turmeric, paprika, ras el hanout, salt and pepper, about 2/3 teaspoon of each, plus a pinch of saffron.
• Aromatics: one onion, fresh cilantro and parsley, and a little preserved lemon.
• For the topping: prunes, sugar, a cinnamon stick, orange blossom water, almonds and sesame seeds.

How to make lamb tagine with prunes

1. Season the lamb. Put the shanks in the tagine, drizzle with olive oil, add the spices and rub them all over the meat.

2. Add the onion, herbs and saffron. Cover the meat with sliced onion and chopped herbs, pour over the saffron steeped in a little warm water, then add water to come about halfway up the meat.

3. Slow-cook. Cover and cook the lamb tagine over low heat for about 1 hour 45 minutes. A heat diffuser under the tagine helps a lot, but isn’t mandatory.

4. Make the prunes. Simmer the prunes with sugar, a cinnamon stick and water for about 30 minutes, until syrupy, then add a little orange blossom water.

5. Finish. Arrange the prunes around the tender lamb, add the preserved lemon, then the golden almonds, sesame seeds and cinnamon stick.

CookingwithEss (@cookingwithess)

Moroccan Lamb Shank Tagine with Prunes and Almonds

Lamb shanks slow-cooked in a clay tagine with ginger, turmeric, ras el hanout and saffron, served with caramelized prunes, fried almonds and sesame seeds.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 3 to 4 servings

Course: Main Course

Cuisine: Moroccan

Ingredients Method Notes

Ingredients

  

Lamb tagine

• 1 kg lamb shanks about 2 lb, 3 to 4 pieces
• 2 tbsp olive oil
• 2/3 tsp ground ginger
• 2/3 tsp ground turmeric
• 2/3 tsp paprika
• 2/3 tsp ras el hanout
• 2/3 tsp salt
• 2/3 tsp black pepper
• 1 onion medium to large, thinly sliced
• 1 small bunch fresh cilantro and parsley chopped
• 1 pinch saffron threads
• 1/2 tea glass warm water about 1/4 cup / 60 ml, for the saffron
• water enough to come halfway up the meat
• 1/2 preserved lemon cut into pieces

Caramelized prunes

• 300 g pitted prunes about 10 oz
• 2 tbsp sugar
• 1 cinnamon stick
• 2 glasses water about 1 1/4 cups / 300 ml
• 1 tbsp orange blossom water

Topping

• 200 to 300 g blanched almonds about 1 1/2 to 2 cups
• 1 tbsp sesame seeds toasted

Method

 

1. Place the lamb shanks in the tagine base. Drizzle with the olive oil, sprinkle with the ginger, turmeric, paprika, ras el hanout, salt and pepper, and rub the spices all over the meat.
2. Scatter the sliced onion and the chopped cilantro and parsley over the lamb.
3. Steep the saffron in the warm water for a few minutes, then pour it over the meat. Add enough water to come about halfway up the lamb.
4. Cover with the tagine lid and set it over low heat, ideally on a heat diffuser. Cook for about 1 hour 45 minutes, until the meat is very tender and falls off the bone. Check now and then and add a splash of water if the sauce gets too dry.
5. Meanwhile, put the prunes in a small saucepan with the sugar, cinnamon stick and water. Simmer for about 30 minutes, until the prunes are soft and the liquid turns into a light syrup. Stir in the orange blossom water at the end.
6. Fry the almonds in a little oil, or toast them in a dry skillet, until golden.
7. When the lamb is tender, arrange the prunes and a little of their syrup around the meat. Add the preserved lemon pieces.
8. Top with the almonds, sesame seeds and the cinnamon stick, and serve hot, straight from the tagine.

Notes

No tagine? Use a heavy Dutch oven with a lid over low heat. A heat diffuser under a clay tagine is very useful to avoid cracking it and scorching the sauce, but it isn’t mandatory.

The almonds can be fried in oil or toasted dry: it makes no real difference to the result.

Watch the video

Tips

• Cook it low and slow. High heat dries the meat and can crack a clay tagine.
• Check the liquid. The sauce should reduce but never dry out; add a splash of water if needed.
• Serve it the Moroccan way, with fresh bread (khobz) to scoop up the sauce.
• Starter idea: for a festive meal, begin with our roasted bone marrow toast, another recipe from a Moroccan home cook.

FAQ

Can I use beef instead of lamb?
Yes, beef shank works well. It may need a little longer to become tender.

Can I make it without a tagine?
Yes. Use a heavy Dutch oven with a tight lid over low heat, following the same steps.

Can I make it ahead?
The lamb reheats very well and tastes even better the next day. Prepare the prunes and almonds fresh if you can.