Moroccan Lamb Tagine with Prunes

A fragrant Moroccan stew featuring tender lamb, sweet prunes, honey, and aromatic spices simmered to perfection in a large pan.

Gluten-Free Dairy-Free Lamb Slow-Cooked Tagine Moroccan

Estimated Nutrition

Calories

803.8

kcal / serving

3215.2 kcal total

Carbs

71g

per serving

284 g total

Fat

38g

per serving

152.1 g total

Protein

44.6g

per serving

178.5 g total

Cook Time

140

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Prunes

Soaked in warm water

Liquids

teaspoon

Orange Flower Water

Or to taste

Meat

900

gram

Lamb

Lean leg, diced

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

0.5

teaspoon

Coriander

Ground

0.5

teaspoon

Cinnamon

Ground

stick

Cinnamon

Whole stick

0.5

teaspoon

Cumin

Ground

pinch

Saffron

Threads soaked in 15ml water

OilsFats

tablespoon

Olive Oil

Divided use

Other

tablespoon

Honey

Clear

Vegetables

piece

Onion

Chopped

teaspoon

Ginger

Ground

Method

Heat 30ml of olive oil in a large lidded pan.

Brown the chopped onion and diced lamb until sealed on all sides.

Cover the meat completely with water.

Add remaining 30ml oil, salt, pepper, coriander, cinnamon (ground and stick), cumin, ginger, and saffron with its soaking water.

Bring the mixture to a boil.

Reduce heat, cover, and simmer gently for two hours.

Add the soaked prunes and simmer for another 20 minutes.

Stir in the honey and orange flower water before serving hot.