🍲 Lamb tagine with prunes

Name: Lamb tagine with prunes
Total time: 150 min
Yield: 6
Cuisine: Morocco · Fez and Marrakesh
Ingredients: 1.2 kg lamb shoulder, cut into large pieces; 2 onions, grated; 2 tsp ground cinnamon plus 1 cinnamon stick; 1 tsp ground ginger, 1 pinch saffron, salt, pepper; 2 tbsp olive oil; 250 g pitted prunes; 2 tbsp honey; 50 g blanched almonds, toasted

Origin: Morocco · Fez and Marrakesh

648kcal

per serving · 350 g

185kcal

per 100 g

46 gProtein13 g / 100 g

35 gFat10 g / 100 g

35 gCarbs10 g / 100 g

Lamb tagine with prunes, known in Morocco as lham bel barkouk, is lamb braised slowly with onion, cinnamon, ginger and saffron, then served with prunes simmered in honey and topped with toasted almonds. The meat is very tender, and the dark, glossy prunes give the sauce deep sweetness. It is a traditional dish for feasts and family gatherings.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

✓

High protein13 g protein per 100 g — 28% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, honey

Allergens

Contains (in a typical recipe):

⚠ Tree nuts ⚠ Sesame

What it is made of

lambprunesalmondscinnamonhoneyonion

Recipe

6 servings150 min

Ingredients

1.2 kg lamb shoulder, cut into large pieces
2 onions, grated
2 tsp ground cinnamon plus 1 cinnamon stick
1 tsp ground ginger, 1 pinch saffron, salt, pepper
2 tbsp olive oil
250 g pitted prunes
2 tbsp honey
50 g blanched almonds, toasted

Method

Mix the lamb with the onion, ground cinnamon, ginger, saffron, salt, pepper and oil in a tagine or heavy pot.
Add 500 ml water, cover and simmer over low heat for about 2 hours until the meat is very tender.
Meanwhile simmer the prunes with the cinnamon stick, honey and a ladle of the cooking liquid for 10–15 minutes until glossy.
Arrange the prunes around the lamb and spoon the syrup over.
Scatter with toasted almonds and serve hot.

How to make it lighter

Trim visible fat from the lamb before cooking and skim the fat from the sauce.
The honey and prunes are sweet and calorie-dense: halve the honey and still keep the flavour.
Toasted almonds are rich — a small spoonful per plate is enough; 10 g of almonds is about 60 kcal.

History

Lamb with prunes is one of the classic sweet tagines of Moroccan city cooking, closely associated with Fez. It is traditionally prepared for weddings, Eid and other celebrations.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →