Moroccan cuisine · Meat & Kebab

Lamb Tajine with Prunes

Sweet-savory braised lamb with prunes, cinnamon and toasted almonds – festive and deeply aromatic.

Ingredients · for 4 servings

• 800 g lamb shoulder (diced)
• 250 g prunes
• 2 onions
• 3 garlic cloves
• 1 tsp ginger (ground)
• 1 tsp cinnamon
• 1/2 tsp saffron threads
• 1 cinnamon stick
• 2 tbsp honey
• 60 g almonds
• 1 tsp sesame seeds
• 4 tbsp olive oil
• Salt, pepper

Instructions

1. Rub the lamb with ginger, cinnamon, salt and pepper and brown all over in the olive oil.
2. Add the chopped onions and garlic and sauté for 5 min.
3. Add the saffron and cinnamon stick, then pour in 300 ml water.
4. Cover and braise gently for 90 min, until the lamb is meltingly tender.
5. Add the prunes and honey and braise for another 15 min, until the sauce is glossy and syrupy.
6. Toast the almonds in a little oil until golden brown.
7. Serve the tajine sprinkled with almonds and sesame seeds – with flatbread or couscous.