Recipe · Main course
Lamb tagine with prunes and almonds
Lamb with prunes is a festive tagine from Moroccan cooking: the meat cooks slowly with onions and spices, and prunes and honey join at the end. It tastes sweet and savoury and suits guests and cold days.
Preparation
- Pat the lamb dry and season with salt and pepper. Cut the onions into fine rings.
- Warm the olive oil in the tagine pot (or casserole) over low to medium heat. Brown the meat in batches, about 5 minutes all over. Remove.
- Add the onions, ras el hanout, ginger and cinnamon to the pot and cook for 4–5 minutes until fragrant. Return the meat and add the water.
- Put on the lid and braise over low heat for about 1 hour 30 minutes. Check along the way that there is still liquid and add a splash of water if needed.
- Stir in the prunes and honey and braise for another 20–25 minutes until the meat is tender and the sauce thickens. Toast the almonds in a dry pan.
- Season with salt, sprinkle with toasted almonds and serve straight from the pot.
- Take your time: Lamb shoulder needs time to become tender. Cooking time depends on the cut and the pot, so test the meat with a fork.
- Heat a clay tagine gently: Clay pots cannot take sudden heat. Follow the maker’s instructions, use a diffuser if needed and never put the empty pot on high heat. More in the tagine buying guide.
- Without a tagine pot: A heavy casserole with a tight-fitting lid works too. Check for doneness along the way.
- Adjust the sweetness: The honey is a guide. If you prefer less sweet, use less honey or fewer prunes.
- Sides and notes: Serve with flatbread or couscous (both contain gluten). The dish contains nuts. Ras el hanout blends vary, so check the ingredient list if you have allergies.
Handy extras
If you are missing something for the recipe: Advertisement: The Amazon links are affiliate links. They lead to search results, not to a specific offer. Exception: links marked “Our pick” lead directly to a specific product.
Clay tagine pot
The classic pot: the cone-shaped lid returns the steam. Check the glaze and stove suitability.
Ras el Hanout
The spice blend for the typical aroma. Check the ingredient list and freshness.
Dried prunes, pitted
Soft and unsweetened work best. Check the ingredient list.
Frequently asked questions
Which lamb is best?
Shoulder or leg with a little fat, cut into large cubes. Very lean meat dries out more easily.
Can I prepare the tagine ahead?
Yes. The meat can be braised the day before and finished with the prunes and honey just before serving. Keep leftovers in the fridge for 2 to 3 days and reheat thoroughly.
Can I use something other than lamb?
Beef or chicken thighs also work, with a different cooking time. The recipe is designed for lamb.
Keep reading
Guide · KitchenHow to buy and use a tagine
Tagine explained: glazed or unglazed, food contact, seasoning, diffuser, induction, avoiding thermal shock, cleaning, and size.
📖 approx. 5 min read
Recipe · Main courseCouscous with vegetables and chickpeas
Make couscous with vegetables yourself: vegetarian recipe with carrots, zucchini, pumpkin, and chickpeas. With serving calculator, cooking mode, and tips.
⏱ 55 min · easy
Guide · KitchenMoroccan spices: how to buy Ras el Hanout and more the right way
Ras el Hanout explained: ingredient list, freshness, storage, grind size, saffron notes, allergens, dosage, and spices for tagine, Harira, and…
📖 approx. 4 min readAs of: October 2026 · We deliberately do not provide nutritional values. If you have allergies or intolerances, check the ingredient lists of the products you use.