Lamb Tagine with Prunes

Tender chunks of lamb shoulder that pull apart with a fork, coated in a dark, syrupy, glossy sauce. The warm scent of ras-el-hanout and cinnamon fills the kitchen.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 896
• Protein: 49 g
• Carbs: 35 g
• Fat: 59 g

Ingredients

• 800 g Lamb shoulder ( cut into large 4cm cubes )
• 2 piece Yellow onion ( finely sliced )
• 3 piece Garlic ( minced )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Ras el hanout
• 1 tsp Ginger ground
• 1 tsp turmeric
• 1 piece Cinnamon stick
• 1 pinch Saffron
• 150 g Prune pitted
• 1 tbsp Honey
• 50 g Almond with skin ( dry roasted )
• 1 piece Fresh cilantro ( chopped bunch )
• 500 ml Mineral water

Instructions

1. Sear the meat

   Heat olive oil in a heavy pan. Brown the lamb cubes on all sides until a brown crust forms and the juices stick to the bottom.

2. Sauté the aromatics

   Add onions and garlic. Lower the heat and let them soften until translucent, scraping the bottom with a wooden spatula.

3. Toast the spices

   Pour in the ras-el-hanout, ginger, turmeric, and cinnamon. Mix for 1 minute so the aromas release under the heat.

4. Simmer

   Add water halfway up the meat. Add saffron. Cover tightly and simmer on very low heat. The meat should become tender without resistance.

5. Bind and glaze

   Stir in prunes and honey. Let reduce uncovered until the sauce coats the spoon. Sprinkle with almonds and fresh coriander before serving.

Chef's tips

• Don't rush: the sauce needs to reduce until almost syrupy to coat the meat properly.
• If you have a clay pot, use it; the heat distribution is much gentler.

Storage

Keeps for 3 days in the fridge. The sauce will set; reheat gently with a small splash of water.