Recipe: Traditional Moroccan Lamb Tagine with Almonds and Prunes

Begin by heating olive oil and butter (or smen) in a large heavy pot or tagine over medium heat. Add the lamb pieces and brown them well on all sides until they develop a rich, golden color. Stir in the chopped onions and cook until they soften and begin to caramelize, releasing their sweetness into the base of the dish. Once the onions are tender, mix in the minced garlic, Ras el Hanout, ginger, turmeric or saffron, pepper, and salt. Stir thoroughly to coat the lamb with the spices, allowing the fragrance to bloom as it cooks for a minute or two.

Pour in the water or broth and add the cinnamon stick. Cover the pot and let the tagine simmer gently over low heat until the lamb is tender and the sauce has thickened — this slow cooking process should take about one and a half to two hours. If using a traditional clay tagine, place a heat diffuser underneath and maintain a very low flame to prevent cracking.

While the lamb cooks, prepare the prunes by combining them in a small saucepan with about half a cup of water, the honey, butter, and ground cinnamon. Simmer the mixture uncovered over low heat until the prunes become soft, glossy, and coated in a syrupy glaze.

In a separate pan, toast the blanched almonds in a little oil until golden. Sprinkle them with sugar and continue to cook briefly until they caramelize, then transfer them to paper towels to cool and crisp.

Once the lamb is tender, uncover the pot and reduce the sauce if needed until it’s rich and slightly thickened. Arrange the lamb on a large serving platter, spoon the sauce over the top, and place the prunes along the meat. Drizzle the prune syrup over the dish, then scatter the caramelized almonds and toasted sesame seeds. Garnish with fresh mint or coriander leaves if desired, and serve hot with Moroccan bread or couscous.