LindySez | Recipes

  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Lamb » Lamb Tagine with Prunes

    Lamb Tagine with Prunes

    Published: Mar 26, 2015 · Modified: Oct 26, 2022 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Toasted nuts and cilantro add the final touches to this easy, low-fat spicy Lamb Tagine with Prunes recipe. No tagine? Use another heavy pot in its place.

    Lamb Tagine with Prunes on a plate with rice and peas.

    The story behind Lamb Tagine with Prunes

    I love foods from everywhere. Don't ask me to name a specific country or cuisine that is my favorite, food is an adventure and I plan to keep on exploring the world until the day I die.

    Ever since I purchased my tagine, I've had a love for Moroccan food and the spices, fruits, and nuts used in Moroccan cooking.

    This recipe for Lamb Tagine with Prunes is slightly different than the norm as it doesn't use 100 different spices.

    Only five of them.

    Of course one of the spices I used was Ras El Harnout*, a blend of fourteen different spices, so maybe that's a bit of a cheat.

    If so, I cheat away.

    One of the things I love the most about the internet is how we can explore foods from all over the world.

    Don't have the ingredient at a store nearby, more than likely you can order it from an online source.

    Variety is the spice of life. Spices keep life interesting.

    If you are not a big fan of lamb, I think you could safely use beef or pork for this recipe.

    You do need something with a little bit of connective tissue otherwise the meat will be dry. So pork tenderloin or beef sirloin is not going to make the cut, look for a pork shoulder or rump roast; those would work nicely.

    While the original recipe I looked at called for dates, I used prunes instead.

    Prunes added the necessary sweetness, without being overly sweet. Just a nice balance of sweet and spice.

    Dried apricots would have worked as well.

    Finish the dish off with some toasted almonds and pistachios and دعونا أكل (Let's eat)

    Lamb Tagine with Prunes

    *Ras El Hanout is a blend of Coriander Seeds, Cayenne, Cinnamon, Cumin Seeds, Spearmint, Chili, Ginger, Cardamon, Cloves, Mace, Rose Petals and Salt. You can find it in most stores, specialty spice shops, or online.


    LindySez: We served this flavorful dish with Fragrant Basmati Rice and a lovely Cotes du Rhone a red wine from the Rhone region of France made from Grenache, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grapes varieties. The wine's dark fruit played nicely with the rich flavors of the meat and sweetness of the prune.

     

    More recipes using Ras-el-hanot...

    BAKED CHERMOULA HALIBUT WITH COUSCOUS

    TAGINE OF PORK WITH SWEET POTATO AND RAS-EL-HANOUT

    Lamb Tagine with Prunes on a plate with rice and peas.

    Lamb Tagine with Prunes

    LindySez
    Toasted nuts and cilantro add the final touches to this easy, low-fat spicy Lamb Tagine with Prunes recipe. No tagine? Use another heavy pot in its place.
    4.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 2 hours hrs
    Total Time 2 hours hrs 10 minutes mins
    Course Lamb
    Cuisine Moroccan
    Servings 4 servings
    Calories 335 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 - 2 tablespoons ghee or olive oil with a pat of butter
    • 1 ½ cups finely chopped onion
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1 teaspoon Raj el Hanout
    • ¼ teaspoon ground cayenne pepper or to taste
    • 1 pound lean lamb from the shoulder neck or leg, cut into bite-sized pieces, all visible fat removed
    • 4 - 6 ounces ready to eat pitted prunes
    • Water as needed
    • 2 - 3 tablespoons roasted slivered almonds
    • 1 - 2 tablespoons roasted shelled salted pistachios
    • ½ cup cilantro leaves optional
    • Salt and freshly ground pepper.

    Instructions
     

    • Heat the ghee in a tagine, heavy-based pot or Dutch oven; stir in the onions and sauté until just beginning to brown.
      Stir in the turmeric, ginger, cinnamon, Raj el Hanout, and cayenne pepper then add the meat.
      Stir the meat into the onions until it is all well coated with the spice mixture, then add water to almost cover the meat; bring to a simmer; cover and simmer gently for about 1 ½ hours (you could also cook in a low 325°F oven).
      Add the prunes to the pot, stir, and add water if necessary. Resume cooking for another 30 minutes. Season generously with freshly ground pepper. Reduce the sauce until fairly thick. Taste and adjust seasonings with salt if necessary. 
    • To Serve: 
      Top with the nuts and cilantro. Serve with rice or couscous.

    Nutrition

    Serving: 1 servingCalories: 335kcalCarbohydrates: 28gProtein: 26gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 82mgSodium: 612mgFiber: 5g
    Keyword low-fat, slow-braised, spicy, tagine
    Tried this recipe?Let us know how it was!
    « Soda Bread Biscuits
    Oven-Poached Riesling Trout with Leeks in Low-Fat Cream Sauce »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

    Popular

    • A blue bowl filled with Pretty Darn Good Chili Verde.
      Roasted Pork Chili Verde with a Smoky Twist
    • A hot dog dressed in chili sauce.
      The Best Hormel Chili No Beans Copycat Recipe
    • Slow cooked in the oven spaghetti sauce on noodles with basil.
      Slow Cooked Oven Baked Spaghetti Sauce
    • A sliced loaf of quick no knead crusty rye bread.
      A Quick No Knead Crusty Rye Bread
    • A tasty plate of ribs.
      Tender Oven-Baked Ribs with Quick Grill Finish
    • Polenta Cornmeal Muffins in cast iron mini skillets.
      The Best Easy Polenta or Cornmeal Muffins
    • German Braised Rabbit served with sides.
      Hasenpfeffer (German Style Wine Braised Rabbit)
    • A skillet and a plate with some fried mashed potato cakes on them.
      Easy Crispy Pan-Fried Mashed Potato Cakes
    • A white bowl filled with Spicy Crab Noodles.
      Spicy Crab Noodles
    • Sole being served on a gold rimmed plate with a light shrimp sauce on it. along with chives.
      Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Lindy Sez