This dish is a traditional Moroccan tagine. Named for the vessel it’s traditionally cooked in, the tagine has been a primary part of the Moroccan menu for a very long time. This is a very simple version of what can be a very interesting dish using a wide variety of spices and other ingredients. You can substitute beef in this recipe if you do not wish to use lamb.
For 3 people
- 1 ½ pounds lamb, cubed
- 30 dried prunes
- 6 dates, pitted
- 1 large red onion, sliced
- ½ cup roasted almonds, chopped
- 1 cinnamon stick
- ½ tsp ginger, ground
- ½ tsp saffron, ground
- 3 tbsp olive oil
- Wash the prunes and place them in a bowl with about one liter of water. Set aside and allow them to soak.
- In a large pot combine olive oil, cinnamon, ginger, saffron and lamb, cook over medium heat for about 2 minutes, mixing often.
- Add onion to the meat mixture and cook for 5 minutes.
- Remove the prunes from the bowl and set them aside while reserving the water.
- Add the water from the prunes to the pot with the lamb mixture, reduce to medium low and allow to cook for 2 hours, stirring occasionally.
- Add the prunes, almonds and dates to the pot for the last 15 minutes.
Serve with rice.