About This Dish
A masterpiece of Moroccan sweet-and-savory cooking that showcases the deep Andalusian influence on Fassi cuisine. Lamb shoulder is braised for hours with caramelized onions, cinnamon, honey, and plump prunes until fork-tender, then crowned with toasted almonds and a sprinkle of sesame seeds. The dish achieves a remarkable balance between the natural sweetness of the fruit and the earthy richness of the lamb. Traditionally served at celebrations and family gatherings, this tagine is considered a test of a cook's skill in balancing the complex flavor profile that defines refined Moroccan cuisine.
Ingredients
- 1 kg Lamb shoulder, cut into large chunks
- 250 g Pitted prunes
- 100 g Blanched almonds
- 3 large Onions, finely sliced
- 3 tbsp Honey
- 2 tsp Ground cinnamon
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 1 tsp Ras el hanout
- 2 tbsp Butter
- 2 tbsp Olive oil
- 2 tbsp Sesame seeds, toasted
- to taste Salt and pepper
- 1 cup Water
Instructions
- 1
Season lamb chunks with salt, pepper, ginger, saffron, and ras el hanout. Let marinate for 30 minutes.
- 2
Heat olive oil and butter in a tagine or heavy pot. Brown lamb on all sides, then remove.
- 3
Add sliced onions to the pot and cook over low heat for 15 minutes until deeply caramelized.
- 4
Return lamb to the pot, add 1 cup water, cover, and simmer on low heat for 1.5 hours until tender.
- 5
Meanwhile, soak prunes in warm water with 1 tablespoon honey and 1 teaspoon cinnamon for 30 minutes.
- 6
Toast almonds in a dry pan until golden, about 5 minutes. Set aside.
- 7
When lamb is tender, add the prunes with their soaking liquid and remaining honey.
- 8
Cook uncovered for 20-25 minutes until the sauce is thick and glossy.
- 9
Arrange on a serving platter. Top with toasted almonds and sesame seeds. Dust with cinnamon.
Tips & Tricks
- Slow cooking is essential — never rush this dish. Low heat produces the most tender lamb.
- Medjool dates can substitute for prunes for an even sweeter variation.
- The sauce should be syrupy and coat the back of a spoon.
- Add a splash of orange blossom water at the end for an extra aromatic touch.