Lamb Tagine with Prunes and Almonds

Melt-in-the-mouth lamb that falls off the bone, coated in a thick, dark, and syrupy sauce. A perfect balance between savory spices and honey-glazed prunes.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 995
• Protein: 50 g
• Carbs: 52 g
• Fat: 62 g

Ingredients

• 800 g Lamb shoulder ( cut into large chunks )
• 2 piece Yellow onion ( finely sliced )
• 2 piece Garlic ( minced )
• 250 g Prune pitted ( whole )
• 2 tbsp Honey
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 1 piece Cinnamon stick
• 1 tsp Ginger ground
• 1 pinch Saffron
• 50 g Almond with skin ( dry roasted )
• 1 tbsp Sesame seed ( for garnish )
• 0.5 piece Fresh cilantro optional ( chopped )
• 500 ml Mineral water
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tsp Smen (fermented butter)

Instructions

1. Sear the meat

   In a cast iron pot, heat the olive oil and the smen. Brown the lamb shoulder pieces on all sides until a well-colored crust is formed.

2. Start the aromatic base

   Add the onions and garlic. Sauté over medium heat until translucent and starting to caramelize with the meat juices.

3. Simmer

   Add the ras-el-hanout, ginger, saffron, and cinnamon stick. Pour in the mineral water to cover. Cover and simmer over low heat. The meat is ready when it yields under simple pressure.

4. Glaze the prunes

   Take a ladleful of cooking juice in a small saucepan. Add the prunes and honey. Reduce over high heat until the liquid becomes syrupy and the prunes are shiny.

5. Finishing

   Combine the prunes and their syrup in the pot. Reduce the sauce uncovered if necessary: it should coat the back of a spoon. Add the fresh coriander at the last moment.

Chef's tips

• Don't rush the cooking; the lamb's collagen needs time to melt and naturally thicken the sauce.
• Toast the almonds at the last minute to maintain their crunch against the tender meat.
• If the sauce is too thin at the end, remove the meat and reduce the liquid over high heat.

Storage

Store for up to 3 days in the refrigerator in an airtight container. It tastes even better reheated the next day over very low heat.