Lamb Tagine with Prunes

Name: Lamb Tagine with Prunes
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 6 serving(s)
Ingredients: 2.2 lb (1 kg) deboned lamb shoulder, trimmed and cubed; 6 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; 1 tbsp sweet paprika; 1 tbsp ground ginger; 2 tsp ground cinnamon; 2 tsp ground turmeric; 2 cups (500 ml) chicken broth; 1 cup (200 g) pitted prunes; 1/4 cup (40 g) roasted blanched almonds; 2 tbsp (30 ml) honey

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Preparation 25 MIN

Cooking 2 H 15 MIN
Servings 6
Freezes

This slow-cooked stew is often associated with Morocco, but it’s no stranger to neighbouring Algeria, either. Made with a combination of meat, vegetables, spices, dried fruit and nuts, this dish is typically cooked in its earthenware namesake. A tagine’s wide, shallow bottom and distinct conical lid traps the steam inside and returns condensed liquid to the pot, which means ultra-tender meat with little additional cooking liquid. For our Moroccan-style lamb tagine that combines almonds, spices, sweet bursts of dried prunes and tender chunks of meat, we used a casserole dish to achieve the same moist, meltingly good results by cooking it low and slow in the oven.

Ingredients
Preparation

Ingredients

2.2 lb (1 kg) deboned lamb shoulder, trimmed and cubed
6 garlic cloves, chopped
2 tbsp (30 ml) olive oil
1 tbsp sweet paprika
1 tbsp ground ginger
2 tsp ground cinnamon
2 tsp ground turmeric
2 cups (500 ml) chicken broth
1 cup (200 g) pitted prunes
1/4 cup (40 g) roasted blanched almonds
2 tbsp (30 ml) honey

Preparation

With the rack in the lowest position, preheat the oven to 325°F (165°C).
In a large skillet over medium-high heat, brown half of the lamb cubes and garlic at a time in the oil. Season with salt and pepper. Return the meat to the skillet and add the spices, stirring to coat the meat. Add the broth and bring to a boil.
Transfer to a tagine or Dutch oven. Cover and bake for 1 hour. Add the prunes, almonds and honey. Continue baking covered for 1 hour or until the meat is fork tender.
Serve the tagine with couscous.

Lamb Tagine with Prunes

Ingredients

Preparation

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