Lamb and Prune Tajine Recipe

a Moroccan specialty, features succulent lamb, sweet prunes, and a fragrant blend of spices slowly cooked to perfection in a traditional clay pot. Hailing from the vibrant landscapes of Morocco, Lamb and Prune Tajine encapsulates the essence of Moroccan culinary tradition and the art of using locally sourced ingredients. Join us as we guide you through crafting this delightful masterpiece, inviting you to savor the authentic taste of Morocco’s cherished culinary heritage.


For the Lamb Marinade:
  • 1 1/2 pounds boneless lamb, cubed
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
For the Tajine:
  • 1 onion, finely chopped
  • 1/2 cup prunes, pitted
  • 2 tablespoons honey
  • 1/2 cup almonds, blanched and toasted
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh parsley, chopped


  1. In a bowl, combine the minced garlic, ground cumin, ground coriander, ground ginger, ground cinnamon, salt, black pepper, and olive oil to create the lamb marinade.
  2. Rub the cubed lamb with the marinade, ensuring it’s well-coated. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
  3. Preheat your oven to 325°F (160°C).
  4. In a large, oven-safe tajine pot or heavy-bottomed pot, heat a bit of olive oil over medium heat.
  5. Add the finely chopped onion and cook until it becomes translucent.
  6. Add the marinated lamb to the pot and brown it on all sides.
  7. Scatter the pitted prunes and toasted almonds over the lamb.
  8. Drizzle the honey evenly over the ingredients.
  9. Cover the tajine or pot with its lid or foil and transfer it to the preheated oven.
  10. Bake for approximately 2 to 2.5 hours or until the lamb is tender and cooked through.
  11. Before serving, garnish the Lamb and Prune Tajine with chopped fresh cilantro and parsley.

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