Go Back
Moroccan lamb tagine with prunes, topped with caramelized prunes, fried almonds, sesame seeds and a 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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
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.