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Lamb tagine with prunes and almonds

Lamb tagine with prunes and almonds is a slow cooked dish for 6, made with boneless shoulder, warm spices and dried fruit. It takes 40 minutes of active work and cooks entirely the day before, so you only reheat it the day of your dinner. It's easy to make, costs about €5.60 per person, and the key is a gentle simmer that never lets the sauce boil hard.

A lamb tagine that smells of cinnamon and honey, with tender prunes melting into the sauce, is the dish that quiets the whole table.

Lamb tagine with prunes and almonds
For
6 people
Work
40 min
Total time
3 h 10
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€5.60
Calories per person
820 kcalcalculated by Kiloach, your weight coach

The lamb simmers until it falls apart under a fork, in a sauce warmed with cinnamon and ginger. Prunes melt and release their sweetness into the broth, while toasted almonds add the crunch the dish would otherwise miss. It's a generous plate that smells wonderful the moment you lift the lid off the pot.

This is the kind of dish that suits a winter dinner with friends, a Sunday family meal or a table with kids, since the spices stay mild rather than hot. Serve it with light, fluffy couscous, pour mint tea, and let the conversation settle in while the tagine warms slowly on the stove.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h 50
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 40 min
  4. When it's time to serve 1 step, 10 min

The day before, you brown the lamb, let it simmer, then cool it in the fridge still sitting in its juices. Right before guests arrive, you prepare the honeyed prunes, toast the almonds and gently reheat the tagine. At serving time, you cook the couscous and plate everything, the whole thing takes just 35 stress free minutes.

The ingredients

6 people

Butcher

  • Boneless lamb shoulder, cut into pieces 1.3 kg

Fruits and vegetables

  • Onions 3
  • Garlic 3 cloves
  • Fresh cilantro 1 bunch

Pantry

  • Pitted prunes 250 g
  • Whole or sliced almonds 100 g
  • Honeyoften in the pantry 2 tbsp
  • Ground cinnamonoften in the pantry 2 tsp
  • Ground gingeroften in the pantry 1 tsp
  • Saffron or turmericoften in the pantry 1 pinch
  • Medium couscousoften in the pantry 350 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Allergens Gluten, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Brown the lamb pieces in the oil with the sliced onions, garlic, cinnamon, ginger, saffron, salt and pepper. 20 min

    Brown the meat in batches, if the pot is crowded it will steam instead of browning.

  2. Cover halfway with water, cover the pot and simmer gently until the lamb falls apart with a fork. 1 h 30

    The liquid should just barely simmer, a hard boil will toughen the lamb.

  3. Let it cool in the pot, then refrigerate without removing the fat on top.

    The fat will set on the surface, skim it off the next day for a lighter tagine.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Melt the prunes with the honey in a bit of the cooking liquid, and toast the almonds in a dry pan. 15 min

    Watch the almonds closely, they go from golden to burnt in under a minute.

  2. Gently reheat the tagine, add the honeyed prunes, cover and let it warm through. 25 min

    Add a splash of water if the sauce has thickened too much, it should coat the meat.

When it's time to serveThe final touches, right in front of your guests.

  1. Fluff the couscous with boiling salted water and the butter, separate the grains with a fork, then plate the tagine with the almonds and chopped cilantro. 10 min

    Pour the same amount of water as couscous, cover for five minutes and leave it untouched.

Our tips to get it right

  • Pick lamb shoulder rather than leg, it holds more fat and collagen, which makes the meat fall apart after two hours of simmering.
  • Taste the sauce before serving and adjust the honey if your prunes are on the less sweet side, brands vary a lot.
  • If you don't have saffron, turmeric gives a nice golden color but a milder flavor, so add a bit more ginger to compensate.

The variations

  • Swap the lamb for chicken pieces for a lighter, quicker version, simmering for about 40 minutes instead of 90.
  • For a vegetarian version, replace the meat with cooked chickpeas and cubed squash, added at the same time as the prunes.
  • For kids who don't love whole pieces of dried fruit, cut the prunes in half and leave the almonds off their plates.

What to serve it with

  • Fresh mint tea
  • Orange and cinnamon salad
  • Flatbread or khobz

Storage

The tagine keeps for 3 days in the fridge in a sealed container, and freezes well for up to 2 months without the couscous. Reheat it gently, covered, adding a splash of water if the sauce has thickened too much.

Questions about this recipe

Can I make this tagine without a cast iron pot?

Yes, a regular heavy bottomed pot works just fine, what matters is that it holds heat for an even simmer. Just avoid thin pans that scorch easily.

Do the prunes need to be soaked before cooking?

No, pitted prunes melt directly into the cooking liquid with the honey, there's no need to rehydrate them first. They soften in about fifteen minutes.

How should I plate this tagine for a dinner party?

Spread the fluffed couscous on a large shallow platter, spoon the lamb and sauce in the center, then scatter toasted almonds and chopped cilantro just before bringing it to the table.

Can I use a different nut instead of almonds?

Toasted hazelnuts or pistachios work just as well and slightly change the final flavor. Keep the same amount, about 100 g, to keep the dish balanced.

Can a lamb tagine with prunes and almonds be made ahead?

Yes, it's even recommended. The recipe needs 40 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a lamb tagine with prunes and almonds?

Allow 3 h 10 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in a lamb tagine with prunes and almonds?

About 820 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a lamb tagine with prunes and almonds cost?

About €5.60 per person, that's €33.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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