Tagine of Lamb with Prunes and Almonds

Description

A light, tangy salad made from tender pads of prickly pear cactus (nopales).

Prep time: 20 minutes

Cook time: 15 minutes

Total time: 35 minutes

Servings: 6 servings

Country of Origin: Morocco

Presentation & How It's Eaten

Served cold or at room temperature as a refreshing salad side dish, spooned over crisp tostadas, or served alongside grilled meats and refried beans.

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Ingredients

For the lamb:

• 1.5 kg bone-in lamb shoulder, cut into large pieces

• 1 large onion grated, 3 cloves garlic minced, 3 cm piece fresh ginger grated

• Large pinch of saffron dissolved in 3 tbsp warm water

• 1 tsp ground cinnamon, 1 tsp ground ginger, ½ tsp turmeric, ½ tsp black pepper

• 3 tbsp olive oil, salt to taste, 250ml water

For the prune topping:

• 300g pitted prunes

• 2 tbsp honey, 1 tsp cinnamon, ½ tsp orange blossom water (optional), 2 tbsp butter

For garnish:

• 100g blanched almonds, toasted in butter until golden

• 1 tbsp sesame seeds toasted, fresh cilantro sprigs

Ingredients

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Step-by-Step Directions

1. Marinate the Lamb: Combine lamb with grated onion, garlic, grated ginger, saffron water, ground spices, olive oil, and salt. Toss well to coat. Marinate for at least 1 hour (overnight is ideal).

   
   

2. Brown the Lamb: Heat a large heavy pot or tagine base over medium-high heat. Brown the lamb pieces on all sides in batches until deeply golden.

   
   

3. Add Liquid and Braise: Add 250ml water and bring to a boil. Reduce to a very low simmer. Cover tightly and cook for 1.5–2 hours, turning lamb occasionally, until completely tender. Add a little more water if needed.

   
   

4. Reduce the Sauce: Uncover and increase heat to medium. Reduce the cooking liquid until it becomes a thick, glossy sauce that coats the lamb, about 10–15 minutes.

   
   

5. Prepare the Prunes: In a small saucepan, combine prunes, honey, cinnamon, and 100ml water. Simmer for 10 minutes until plump and the liquid has reduced to a thick syrup. Add orange blossom water and butter. Stir gently.

   
   

6. Assemble: Arrange lamb on a serving platter or in the tagine. Spoon caramelised prunes and their syrup over the top. Scatter toasted almonds and sesame seeds. Garnish with cilantro.

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Optional

• Avocado Addition: Gently fold in 1 diced avocado right before serving for rich, creamy contrast.

Cooking Tips

• A Tagine vs. a Dutch Oven: An authentic clay tagine produces a slightly different texture. A Dutch oven or heavy pot produces an excellent result and is perfectly appropriate.

• Patience: The lamb must braise low and slow to the point where it is giving and unctuous — if it still resists the fork, it needs more time.

• Ras el Hanout Option: Some Moroccan cooks add 1 tsp of ras el hanout in place of the individual spices.

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Nutrition Facts

(Estimated per serving, based on 6 servings)

Calories: ~560 kcal

Total Fat: 28g

Saturated Fat: 10g

Cholesterol: 125mg

Sodium: 420mg

Total Carbohydrates: 38g

Dietary Fiber: 4g

Sugars: 26g

Protein: 40g