World Flavors Cookbook

Lamb Tajine with Prunes

A classic Moroccan slow-cooked stew where tender lamb meets the sweetness of honeyed prunes and the crunch of toasted almonds.

Cuisine: Morocco

Ingredients

• 1kg lamb shank or shoulder chunks
• 250g dried prunes
• 1/2 cup honey, 1 tbsp cinnamon
• 1/2 cup toasted almonds
• Saffron, ginger, turmeric, and onions
• Clarified butter (smen) or oil

Instructions

1. Sauté lamb with onions and spices in a tajine or heavy pot.
2. Add water and simmer on low heat for 1.5 - 2 hours until the meat is very tender.
3. In a separate pan, poach prunes in water, honey, and cinnamon until glazed.
4. Add the prunes to the meat pot for the last 15 minutes.
5. Garnish with toasted almonds and sesame seeds before serving.