Moroccan Tagine with Meat and Prunes – A Sweet and Savory Feast

 

Introduction

 

This Moroccan lamb tagine is a perfect combination of sweet and savory flavors, featuring tender lamb, caramelized prunes, almonds, and a fragrant spice mix. It’s a classic dish served during Moroccan celebrations.

 

Ingredients

 

For the Meat Stew:

• 500g lamb (cut into chunks)

• 1 onion (chopped)

• 2 tbsp olive oil

• 1 tsp ground ginger

• 1 tsp cinnamon

• ½ tsp turmeric

• ½ tsp black pepper

• ½ tsp salt

• 4 cups water

 

For the Prune Topping:

• 1 cup prunes

• 1 tbsp honey

• 1 tsp cinnamon

• ½ cup almonds (blanched and toasted)

• 1 tbsp butter

 

Instructions

 

Step 1: Cook the Meat

1. In a large pot or tagine, heat olive oil and sauté onions until soft.

2. Add lamb, ginger, cinnamon, turmeric, black pepper, and salt. Stir well.

3. Pour in water, cover, and simmer for 1 hour until the lamb is tender.

 

Step 2: Prepare the Prunes

1. In a separate pan, melt butter and add prunes.

2. Stir in honey and cinnamon, and cook on low heat for 5-7 minutes until the prunes are caramelized.

 

Step 3: Assemble and Serve

1. Place the lamb in a serving dish and pour the sauce over it.

2. Top with prunes and toasted almonds.

 

Tips & Variations

 

✔ For a richer taste, use saffron in the stew.

✔ Serving suggestion: Serve with warm Moroccan bread.

 

Nutritional Information (Per Serving, Approx.)

• Calories: 550

• Protein: 35g

• Carbohydrates: 40g

• Fats: 25g

 

FAQ

 

Q: Can I use beef instead of lamb?

A: Yes, but cooking time may increase by 15-20 minutes.

 

Q: Can I make this dish without almonds?

A: Absolutely! The dish is delicious even without almonds

 

.