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Lamb Tagine with Prunes and Almonds

Big, cozy flavors and tender lamb wrapped up in a rich, sweet-and-savory sauce make this dish feel downright special. Even with its bold flavor, the cooking process is simple and approachable for a home cook.
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Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings: 5 people
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 2 lbs leg of lamb cut into 2-inch chunks
  • 2 inch piece fresh ginger peeled and finely grated
  • 1 tsp turmeric
  • 2 medium onions 1 diced and 1 thinly sliced
  • 1/2 cup chicken broth
  • 1/2 cup beef broth
  • 1/2 tsp saffron thread
  • 1 cup prunes pitted
  • 1/2 cup Marcona almonds
  • 1 tbsp honey
  • 1 tsp ground cinnamon
  • freshly ground black pepper to taste
  • salt to taste
  • 1 tsp sesame seeds lightly toasted

Equipment

  • 1 Dutch oven (9-quart)
  • 1 tagine or another ovenproof casserole

Method
 

  1. Heat the olive oil in a Dutch oven and sauté the lamb, ginger, and turmeric until the lamb is lightly browned, about 3 minutes.
  2. Add the diced onion and sauté for an additional 2 minutes.
  3. Add the saffron and stir to incorporate evenly.
  4. Cook for 30 seconds, then add the chicken broth and beef broth.
  5. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour until the lamb is tender.
  6. Preheat the oven to 200°F.
  7. Transfer the meat to a tagine or another ovenproof casserole and place it in the oven.
  8. Return the stovetop liquid to a lively simmer and add the sliced onion, prunes, almonds, honey, cinnamon, salt, and black pepper.
  9. Cook uncovered for about 15 minutes until the sauce thickens enough to coat the back of a spoon.
  10. Remove the tagine from the oven and pour the sauce over the meat.
  11. Distribute the prunes and almonds evenly and check for seasoning.
  12. Sprinkle with toasted sesame seeds, cover with the tagine lid, and serve with crusty bread or couscous.

Notes

Store leftovers in the refrigerator for up to 3–4 days or freeze for up to 3 months. Serve warm with couscous or crusty bread for soaking up the rich sauce.