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Lamb Tagine with Prunes & Almonds

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 16 servings 1x


  • 240ml (1 cup) olive oil
  • 4 onions, chopped
  • 10cm (4 in) fresh ginger, peeled and grated
  • 4kg (9 lbs) stewing lamb, diced
  • 5ml (1 tsp) salt
  • 10ml (2 tsp) ground coriander
  • 10ml (2 tsp) ground cinnamon
  • 10ml (2 tsp) ground cumin
  • 4 cinnamon sticks
  • Pinch of saffron
  • 500g (1 lb) prunes
  • 240ml (1 cup) honey
  • 20ml (4 tsp) orange blossom flower water
  • One bunch of fresh cilantro
  • 250ml (1 cup) slivered almonds


  1. Heat half of the oil in a large lidded pan.
  2. Add the onion and ginger to the pot and fry until softened.
  3. Add the remainder of the oil to the pot and add the lamb to the onion mix and cook until the meat is coloured on all sides.
  4. Season the meat and add the coriander, two types of cinnamon, cumin and saffron to it.
  5. Stir thoroughly and pour enough water over the meat to cover and bring the pot to the boil.
  6. Turn the heat down, put the lid on, and allow the meat to simmer slowly for about two hours.
  7. Add the prunes and simmer for another 30 minutes.
  8. Stir in the honey and sprinkle orange flower water.
  9. Serve on a bed of fluffy couscous, and top with cilantro and toasted slivered almonds.

  • Category: Dinner
  • Method: Stew
  • Cuisine: Moroccan


  • Calories: 731
  • Sugar: Sugars
  • Sodium: 190 mg
  • Fat: 32.4 g
  • Carbohydrates: 39.5 g
  • Fiber: Dietary Fiber
  • Protein: 71.7 g
  • Cholesterol: 225 mg