Tagine Lham bel BarqoqLamb with Prunes and Almonds
A Moroccan lamb tagine-style braise with prunes, almonds, cinnamon, and saffron. Sweetness and garnish vary by household and occasion.
Prep
30m
Cook
2h 10m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Tagine
- 1kgLamb Shoulder (cut into large pieces)
- 250gOnion (finely chopped)
- 10gGarlic (crushed)
- 50mlExtra Virgin Olive Oil
- 4gGinger Powder
- 3gTurmeric Powder
- 200mgSaffron Threads
- 2pcsCinnamon Stick
- 2gBlack Pepper
- 8gSalt
Braising Liquid
- 500mlWater
Prune Mixture
- 200gPrune
- 40gHoney
- 3gCinnamon Powder
Topping
- 80gAlmonds (toasted)
- 20gSesame Seeds (toasted)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the extra virgin olive oil in a heavy pot over medium heat. Add the onion and cook until soft.
- 02
Add the garlic, ginger powder, turmeric powder, saffron threads, cinnamon sticks, black pepper, and salt, and stir until fragrant.
- 03
Add the lamb shoulder and cook until the outside loses its raw look and picks up a little color.
- 04
Pour in the water and bring to a gentle simmer. Cover and cook over low heat until the lamb is very tender.
- 05
Add the prunes, honey, and cinnamon powder to the pot. Simmer uncovered until the prunes soften and the sauce becomes glossy.
- 06
Transfer to a serving dish and finish with the almonds and sesame seeds.
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