Moroccan Lamb Tagine with Sweet Prunes, Nutty Chickpeas & Fragrant Saffron

by

Description

A classic Moroccan tagine that perfectly balances savory lamb with the sweetness of prunes, the nuttiness of chickpeas, and the delicate aroma of saffron. This dish is slow-cooked until the meat is meltingly tender, creating a rich, fragrant stew. Traditionally made in a clay tagine, it can also be cooked in a heavy-bottomed pot or Dutch oven. It’s a heartwarming dish ideal for gatherings, served with fluffy couscous or warm flatbread.

Ingredients For Moroccan Lamb Tagine with Sweet Prunes, Nutty Chickpeas & Fragrant Saffron

  • 2 lbs (900 g) lamb shoulder or shanks, cut into large chunks

  • 2 tbsp olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tsp ground cinnamon

  • 1 tsp ground ginger

  • 1 tsp ground cumin

  • 1 tsp turmeric

  • 1/2 tsp black pepper

  • 1/4 tsp saffron threads (soaked in 2 tbsp warm water)

  • 1 1/2 cups cooked chickpeas (or canned, drained & rinsed)

  • 1 1/2 cups pitted prunes

  • 2 tbsp honey

  • 4 cups chicken or beef broth

  • 1/4 cup blanched almonds (toasted)

  • 2 tbsp fresh cilantro, chopped

  • Salt to taste

Instructions

  1. Brown the Lamb – In a tagine or Dutch oven, heat olive oil over medium-high. Brown lamb pieces on all sides, then set aside.

  2. Sauté Aromatics – In the same pot, sauté onion and garlic until soft and golden.

  3. Spice it Up – Add cinnamon, ginger, cumin, turmeric, and black pepper. Stir to release aromas.

  4. Build the Base – Return lamb to pot. Pour in broth, saffron water, and a pinch of salt. Bring to a gentle boil.

  5. Slow Cook – Reduce heat, cover, and simmer for 1.5–2 hours (or until lamb is fork-tender). Add more broth if needed.

  6. Add Sweetness & Chickpeas – Stir in prunes, honey, and chickpeas. Cook another 20 minutes until sauce thickens slightly.

  7. Finish & Garnish – Sprinkle with toasted almonds and fresh cilantro before serving.

Notes

  • Traditionally cooked in a tagine pot for a more authentic flavor, but a Dutch oven works perfectly.

  • Adjust sweetness by reducing or increasing prunes and honey.

  • Can be made a day ahead – flavors deepen overnight.

Tips

  • If using lamb shanks, leave them whole for a more rustic presentation.

  • Toast almonds in a dry skillet until golden for extra crunch.

  • Add a squeeze of fresh lemon at the end to brighten flavors.

  • Serve with couscous, rice, or crusty bread to soak up the sauce.

Servings

  • Serves 6 people generously as a main dish.

Nutritional Info (per serving, approx.)

  • Calories: 510 kcal

  • Protein: 32 g

  • Fat: 24 g

  • Carbohydrates: 42 g

  • Fiber: 8 g

  • Sugar: 18 g

  • Sodium: 420 mg

Health Benefits

  • Lamb – rich in protein, iron, and vitamin B12 (supports energy & red blood cells).

  • Prunes – high in antioxidants and fiber, aid digestion.

  • Chickpeas – plant-based protein & fiber, helps satiety.

  • Saffron – mood-boosting properties and rich in antioxidants.

  • Spices – anti-inflammatory and digestive benefits.

Q & A

Q: Can I make this dish vegetarian?
A: Yes, substitute lamb with extra chickpeas, root vegetables (carrots, sweet potatoes), and eggplant.

Q: Can I freeze Moroccan Lamb Tagine?
A: Absolutely! Cool completely, store in airtight containers, and freeze up to 3 months.

Q: What can I use instead of prunes?
A: Dried apricots, figs, or dates work well for a similar sweet contrast.

Q: Is it possible to cook this in a slow cooker?
A: Yes – cook on low for 7–8 hours or high for 4–5 hours, then add prunes and honey in the last 30 minutes.

Q: What’s the best side dish?
A: Light, fluffy couscous or saffron rice is traditional, but crusty bread works well too.

Leave a Comment