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Lamb Tagine

My partner’s mother is Algerian, and she used to cook him Algerian dishes when he was a child. My partner loves it when I make tagines for him, and he even gave me a beautiful tagine pot as a gift.I’m leaving you a link where you can get the same one I use.
I occasionally prepare a sweet lamb tagine with cinnamon, and I really enjoy the combination of flavors. This recipe includes prunes and dried apricots. Personally, I prefer cutting the prunes and apricots into small cubes—I find it better than having large chunks of fruit in a bite. That said, for a more authentic version, you could leave the prunes and apricots whole.
The nice thing about this recipe is that it doesn’t require any hard-to-find spices (unlike my chicken tagine with preserved lemon and olives, which is excellent!). You probably already have all the spices in your pantry to make this meal!
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Prep Time 25 minutes
Cook Time 1 hour
Servings 4

Ingredients
  

  • 600 g lamb, cut into cubes
  • 1 chopped onion
  • 2 cloves garlic, finely chopped
  • 1 cup prunes, diced
  • 1 cup dried apricots, diced
  • ⅓ cup blanched almonds, toasted  Note: toast in a pan for a few minutes until golden
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • pinch of saffron
  • 2 tbsp powdered or icing sugar
  • 2 tbsp olive oil
  • salt and pepper, to taste
  • 1 cup beef broth

Instructions
 

  • Marinate the lamb pieces with the onion, garlic, one tablespoon of olive oil, a pinch of saffron, ginger, and cinnamon.
  • Let it marinate in the refrigerator for two hours.
  • Lightly brown the meat in the tagine over medium heat. Then season with salt and pepper to taste.
  • Add the beef broth and cook over low heat for 30 minutes.
  • Next, add the prunes, apricots, and the powdered or icing sugar. Mix well and add a bit more beef broth if needed.
  • Let it cook for another 30 minutes.
  • At the end of cooking, add the almonds which were previously lightly toasted.
  • Serve hot with couscous.

Video

Notes

If you want to try different North African cuisine, check out my recipes for Chicken Tagine with Preserved Lemon and Olives and Royal Couscous.
 
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