Moroccan Sweet Lamb Tagine (lamb stew) recipe


47597This 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
  1. Wash the prunes and place them in a bowl with about one liter of water. Set aside and allow them to soak.
  2. In a large pot combine olive oil, cinnamon, ginger, saffron and lamb, cook over medium heat for about 2 minutes, mixing often.
  3. Add onion to the meat mixture and cook for 5 minutes.
  4. Remove the prunes from the bowl and set them aside while reserving the water.
  5. 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.
  6. Add the prunes, almonds and dates to the pot for the last 15 minutes.

Serve with rice.

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One response to “Moroccan Sweet Lamb Tagine (lamb stew) recipe

  1. Pingback: What Are You Hungry For? « The Very Hungry Bookworm

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