Slow Cooked Lamb Tagine (Printable)

Tender lamb with sweet prunes and spices slow cooked for rich Moroccan flavors.

# What goes in:

→ Meat

01 - 2.6 lbs lamb shoulder, cut into large cubes

→ Marinade & Spices

02 - 2 tsp ground cumin
03 - 2 tsp ground coriander
04 - 1 ½ tsp ground cinnamon
05 - 1 tsp ground ginger
06 - 1 tsp ground turmeric
07 - ½ tsp ground black pepper
08 - 1 tsp salt

→ Aromatics

09 - 2 large onions, finely chopped
10 - 4 garlic cloves, minced
11 - 1 thumb-sized piece fresh ginger, grated

→ Liquids

12 - 1 ⅔ cups beef or lamb stock
13 - 2 tbsp tomato paste
14 - 2 tbsp runny honey
15 - 2 tbsp olive oil

→ Dried Fruit & Garnish

16 - 9 oz pitted prunes
17 - 1.7 oz blanched almonds, toasted
18 - 2 tbsp sesame seeds, toasted
19 - Fresh coriander leaves, to serve

# Directions:

01 - Combine lamb cubes with cumin, coriander, cinnamon, ground ginger, turmeric, black pepper, and salt. Toss to coat evenly and marinate for at least 30 minutes or overnight in the refrigerator.
02 - Heat olive oil in a large heavy-based pot or tagine over medium-high heat. Brown lamb in batches, transferring to a plate as each batch finishes.
03 - Add onions to the same pot and cook for 6 to 8 minutes until soft and golden. Stir in garlic and fresh ginger and cook for 1 minute until fragrant.
04 - Return lamb to the pot. Stir in tomato paste and honey, mixing thoroughly.
05 - Pour in stock, scraping up any browned bits from the bottom. Bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 1 hour and 30 minutes, stirring occasionally.
07 - Uncover, add prunes, and cook for an additional 45 to 60 minutes until lamb is very tender and sauce thickens.
08 - Taste and adjust seasoning if necessary.
09 - Garnish with toasted almonds, sesame seeds, and fresh coriander leaves. Serve hot.

# Expert Advice:

01 -
  • The spices don't scream at you; they whisper in harmony, building depth as everything simmers together.
  • Prunes melt into the sauce and sweeten it naturally, so you taste lamb, not sugar.
  • It's the kind of dish that makes your kitchen smell like you've done something magnificent, even on a weeknight.
02 -
  • Don't skip browning the lamb properly; it's the foundation of the whole dish and cannot be rushed.
  • The uncovered simmer at the end matters; it concentrates the sauce and deepens the flavor in a way you can't rush.
  • Prunes need time to soften fully; add them too early and they'll disintegrate; add them at the right moment and they sweeten everything beautifully.
03 -
  • Make this a day ahead if you can; the flavors develop further overnight, and reheating gently brings everything back to life.
  • Toast your own almonds and sesame seeds right before serving; that crunch and warmth makes the final dish feel special rather than finished.

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