Lamb Tagine with Almonds and Prunes is a dish that brings together deep, warming spices, tender slow-cooked lamb, and the perfect balance of sweetness and crunch. If you’ve never made a tagine before, this is a great place to start. It does take some time, but the effort is well rewarded. The lamb, marinated in fragrant spices, becomes meltingly soft after hours of slow cooking, while the prunes add a gentle sweetness that enhances the richness of the dish. The almonds, toasted to golden perfection, provide a textural contrast that makes every bite more exciting.
Yes, this recipe is a labour of love. But trust me: the results speak for themselves. The key is patience and a few simple techniques that maximise flavour. Serve this beautiful tagine with fluffy couscous or aromatic rice, and you have a dish that feels truly special.
Table of Contents
- Ingredient Breakdown
- The Role of Spices
- Marinating the Lamb
- Why Blanching Almonds is Worth the Effort
- Slow Cooking: The Secret to Tender Lamb
- Serving Suggestions: What to Eat with Lamb Tagine
- More Recipes Like This
Ingredient Breakdown
- Lamb shoulder: A well-marbled cut that becomes tender when slow-cooked.
- Ras el hanout: A North African spice blend with warm, aromatic notes.
- Harissa spice powder: A blend of dried chillies, garlic, and spices that adds heat.
- Fine sea salt: Enhances the flavours and helps tenderise the lamb.
- Raw almonds: Adds crunch and a subtle nutty flavour when toasted.
- Olive oil: Used to toast the almonds and sauté the aromatics.
- Onion: Provides depth and sweetness as it cooks down.
- Garlic: Adds warmth and richness.
- Fresh ginger: Offers a bright, slightly spicy note.
- Cumin seeds: Toasted cumin brings earthy warmth.
- Crushed plum tomatoes: Forms the base of the sauce, adding richness.
- Chicken or vegetable stock: Helps create a deeply flavoured sauce.
- Tinned chickpeas: Adds texture and protein.
- Pitted prunes: Brings a natural sweetness that balances the savoury spices.
- Cinnamon stick: Infuses warmth and subtle spice.
- Fresh coriander: Adds a bright, herbaceous finish.
The Role of Spices
Spices are the foundation of any great tagine. They don’t just add flavour; they build depth, warmth, and complexity. The combination of ras el hanout, harissa spice powder, and cumin seeds is what gives this dish its distinct North African character.
Ras el hanout is a fragrant blend of spices that varies from region to region, but it typically includes cardamom, cinnamon, nutmeg, and cloves. It adds warmth and a subtle floral note that complements the lamb beautifully. Harissa spice powder brings heat and smokiness, balancing the natural sweetness of the prunes. Meanwhile, cumin seeds, toasted before being added, introduce a deep earthiness that rounds out the dish.
Layering these spices at different stages enhances their impact. Marinating the lamb with the spice blend allows the flavours to penetrate deeply. Toasting the cumin seeds before adding the liquids releases their oils, intensifying their aroma. The result is a rich, full-bodied stew where each spice plays a crucial role without overpowering the others.
Marinating the Lamb
Marinating the lamb is a crucial step in building deep, layered flavours. The spice blend penetrates the meat, ensuring every bite is infused with warmth and complexity. A good marinade doesn’t just flavour the exterior; it tenderises the lamb, breaking down tougher fibres to create a melt-in-the-mouth texture.
Ideally, the lamb should marinate overnight. This allows the spices to fully absorb, resulting in a richer, more developed taste. If you’re short on time, a few hours will still work, but the longer the better.
Another tip: always bring marinated meat to room temperature before cooking. This ensures even cooking and helps the lamb brown more efficiently.
Why Blanching Almonds is Worth the Effort
Blanching almonds might seem like an unnecessary extra step, but it makes all the difference. Removing the skins allows the nuts to toast more evenly, preventing bitterness. Once blanched, almonds take on a delicate, buttery flavour that complements the spices and prunes beautifully.
To blanch almonds, simply boil them for one minute, then rinse under cold water. The skins will slip off easily with a gentle squeeze. This step only takes a few minutes but enhances both the texture and taste of the final dish.
Toasting the almonds in olive oil before adding the lamb enhances their flavour even further. As they cook, they release their natural oils, infusing the dish with a subtle nuttiness that complements the sweetness of the prunes.
Almonds are commonly used in North African cooking, especially in Moroccan cuisine, where they appear in both savoury and sweet dishes. Their ability to balance out rich, spiced stews makes them a perfect pairing for lamb tagine. If you’re feeling adventurous, try using slivered almonds for an even more delicate crunch.
Slow Cooking: The Secret to Tender Lamb
One of the defining characteristics of a great tagine is its slow-cooked tenderness. Lamb shoulder, with its natural marbling, is the ideal cut for this. It requires long, gentle cooking to break down the connective tissue, transforming it into something beautifully soft.
Cooking the tagine at a low temperature for several hours allows all the ingredients to meld together. The prunes break down slightly, sweetening the sauce, while the cinnamon stick infuses a gentle warmth. The chickpeas absorb the rich broth, making them even more satisfying.
If you don’t have a Dutch oven, you can still make this on the stove. Just keep the heat low and cover the pot, allowing the steam to create the same slow-braising effect. The goal is to cook the lamb until it’s so tender that it falls apart with the slightest touch of a fork.
Serving Suggestions: What to Eat with Lamb Tagine
Lamb Tagine with Almonds and Prunes is incredibly rich, so it pairs best with simple, neutral sides that allow its flavours to shine.
- Couscous: The traditional accompaniment, couscous is light, fluffy, and soaks up the sauce beautifully. Try adding a handful of toasted almonds or a squeeze of lemon for extra flavour.
- Rice: A great alternative if you prefer something heartier. Basmati or jasmine rice works well, and a touch of saffron can enhance the dish’s golden hues.
- Flatbreads: If you love tearing and dipping, warm flatbreads are a fantastic option. They’re perfect for scooping up every last bit of the fragrant sauce.
- Pickled Vegetables: A side of lightly pickled carrots or turnips provides a refreshing contrast to the richness of the tagine.
For a full meal, serve with a simple cucumber and yoghurt salad or a plate of roasted aubergines drizzled with tahini.
More Recipes Like This
If you enjoyed making this Lamb Tagine with Almonds and Prunes, here are some more of my recipes that I think you might like:
- Vegan Butternut Squash and Chickpea Tagine: This warmly spiced vegan tagine is bursting with flavour. It’s wholesome, delicious and easy to make.
- Lamb Tagine with Chickpeas and Apricots: An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, Moroccan spices.
- Lamb Koftas: These delicious lamb koftas are packed with flavour and incredibly quick and easy to make. Seasoned with onion, garlic, fresh herbs and spices, then grilled to perfection.
- Lamb Barbacoa: Delicious melt-in-your-mouth lamb – perfect for tacos, burritos, tostadas or anything else you might fancy!
See how I make all these recipes and more over on my Instagram!
Lamb Tagine with Almonds and Prunes
This deliciously spiced, aromatic stew combines meltingly tender lamb, toasted almonds, sticky prunes and warm North African spices.
Full disclosure: it isn’t difficult to make, but it is prep-heavy. The lamb needs to marinate for at least a couple of hours and you need to blanch the almonds. It takes some time, but I promise you that it’s worth it. The textural contrast you get between the softness of the lamb and the bite of the almonds is truly wonderful. It’s easily my favourite part of the entire dish!
So yes, this dish is a labour of love, but please don’t let that put you off – it’s well worth the effort! Serve and enjoy with couscous or rice, which is my personal preference.
- Prep Time: 20 minutes
- Total Time: 6 hours 30 minutes
- Yield: 4 1x
- Category: Meat
Ingredients
For the lamb:
- 600 g good-quality diced lamb shoulder
- 1½ tbsps ras el hanout
- 1½ tbsps harissa spice powder
- 1 tsp fine sea salt
- 100 g raw almonds
- olive oil
- 1 onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 inch fresh ginger root, finely chopped
- 1 tbsp cumin seeds
- 1 x 400g tin good-quality crushed plum tomatoes
- 500 ml chicken or vegetable stock
- 200 g tinned chickpeas, drained and rinsed
- 150 g pitted prunes, roughly chopped
- 1 x 2-inch cinnamon stick
- 1 large handful fresh coriander, roughly chopped
Instructions
Marinating the lamb
- Place the lamb in a large bowl and add the ras el hanout, harissa spice powder and salt. Toss to combine, massaging the spices into the lamb. Cover with cling film and let sit in the fridge for a couple of hours, or, preferably, overnight. Let sit at room temperature for 30 mins before cooking.
Blanching the almonds
- Bring a small saucepan of water to the boil over high heat. Add the almonds and cook for 1 minute – no more, no less. Drain the almonds and run them under cold water to cool.
- The skins should now be loose enough to remove. Working one almond at a time, gently squeeze the nut to remove the skin. It’s a little tedious, I know, but I promise that it’s worth it! If you have kids, it’s something they can get involved with. Pat the almonds dry with kitchen towel and set aside.
Making the tagine
- Heat your oven to 160℃/fan 140℃. Heat a splash of olive oil in a large Dutch oven over medium heat. Add the almonds and cook, stirring occasionally, until golden and toasted, 3 to 5 minutes.
- Add the lamb and cook for 5 minutes, stirring frequently. The goal is to seal rather than sear the lamb; searing the lamb would burn the spices. Transfer the lamb and almonds to a bowl.
- Add another splash of olive oil to your Dutch oven. Add the onion and season with a generous pinch of sea salt. Cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add the garlic, ginger and cumin seeds and cook, stirring constantly, until fragrant, around 1 minute.
- Add the tinned tomatoes, stock, chickpeas, prunes and cinnamon stick. Season with sea salt and freshly-ground black pepper and stir to combine. Return the lamb and almonds to the Dutch oven and stir to combine. Turn the heat up to medium-high and bring the tagine to a simmer.
- Cover the Dutch oven and transfer it to the oven. Bake until the lamb is meltingly tender, 2 ½ to 3 hours. If you don’t have a Dutch oven, you can simmer the tagine in a large pot on the stove, using your hob’s lowest setting.
- Take the Dutch oven out of the oven. If needed, simmer the tagine uncovered over medium heat to thicken, anywhere from 5 to 10 minutes.
- Stir in the fresh coriander. Taste and adjust the salt level to your liking, then serve and enjoy with couscous or rice.
Notes
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