Lamb & Prune Tagine (Tagine Lahm bil Barqouq)

Name: Lamb & Prune Tagine (Tagine Lahm bil Barqouq)
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 1.2 kg lamb shoulder/shanks; 2 onion; 2 tbsp ras el hanout; saffron + ginger + cinnamon stick; 300 g prunes (or dried apricots); 2 tbsp honey; toasted almonds + sesame

The sweet-savory crown of the Moroccan table: lamb braised low under the cone with ras el hanout and saffron until spoon-tender, finished with honey-glossed prunes, toasted almonds, and sesame. The Eid and celebration tagine.

2 hr 55 min · Serves 6 · Medium

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

1.2 kglamb shoulder/shanks, zabiha; bone-in for flavor
2 onion, grated/sliced

Spice

2 tbspras el hanout
saffron + ginger + cinnamon stick

Finish

300 gprunes (or dried apricots), softened
2 tbsphoney

Garnish

toasted almonds + sesame

Method

Start cooking mode

Time: Prep 25 min · Cook 150 min · 175 min total
Difficulty: medium

1
Brown lamb; soften onion with spices, saffron, ginger, cinnamon in the tagine base.
20 min
2
Add a little water; braise low under the cone until the meat is fork-tender and the sauce reduced and glossy.
120 min
3
Simmer prunes with honey and a little cinnamon until syrupy; spoon over the lamb; scatter almonds and sesame.
30 min