Tagine d’Agneau aux Pruneaux (Tajine Lham bil Barkouk)
The Quirky Foodster Team
Ingredients
- Lamb, cut into pieces — 1 kg (2.2 lb)
- Onion, grated — 1
- Garlic, minced — 2 cloves
- Ground ginger — 1 tsp
- Cinnamon — 1 tsp
- Saffron threads — 1/2 tsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Pitted prunes — 2 cups (300 g / 10.5 oz)
- Honey — 2 tbsp
- Blanched almonds, toasted — 1/2 cup (70 g / 2.5 oz)
- Water — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
- Sesame seeds, to garnish
Method
- Combine the lamb with the grated onion, garlic, ginger, cinnamon, saffron, olive oil, salt and pepper in a tagine pot or heavy pot.
- Add the water, cover, and cook over low heat for 1–1.5 hours until the lamb is tender.
- Add the prunes and honey, and continue cooking uncovered for a further 20–25 minutes to reduce the sauce and soften the prunes.
- Toast the almonds in a dry frying pan until golden.
- Scatter the toasted almonds and sesame seeds over the tagine before serving with bread or couscous.
Introduction: Tender lamb slow-cooked with sweet prunes, almonds and warm spices, one of Morocco’s most celebrated sweet-savoury tagines.
Cultural Background: This tagine exemplifies the Moroccan love of blending sweet and savoury flavours, the prunes and honey balancing the rich lamb and warming spices, and it is often served at weddings and other special family celebrations.
Tips: Cook the lamb low and slow until properly tender before adding the prunes, so they don’t overcook and disintegrate. Toast the almonds just before serving so they stay crisp against the soft, sweet sauce.
Variations: Use dried apricots in place of, or alongside, the prunes. Adjust the honey to taste for a more or less pronounced sweetness.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, covered, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 520 kcal, 32 g protein, 26 g fat, 38 g carbohydrate.
FAQs:
Q: Is this dish very sweet?
A: It has a distinct sweetness from the prunes and honey, balanced
Q: What occasions is this tagine served for?
A: It’s a popular choice for weddings and other
- Lamb, cut into pieces — 1 kg (2.2 lb)
- Onion, grated — 1
- Garlic, minced — 2 cloves
- Ground ginger — 1 tsp
- Cinnamon — 1 tsp
- Saffron threads — 1/2 tsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Pitted prunes — 2 cups (300 g / 10.5 oz)
- Honey — 2 tbsp
- Blanched almonds, toasted — 1/2 cup (70 g / 2.5 oz)
- Water — 2 cups (480 ml / 16 fl oz)
- Salt and pepper — to taste
- Sesame seeds, to garnish
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