Lamb Tagine with Prunes and Almonds: A Flavorful Journey Through North African Cuisine
If you’re looking to bring a taste of North Africa to your kitchen, this Lamb Tagine with Prunes and Almonds is the perfect dish. Tender lamb, slow-cooked in a rich blend of spices, paired with the sweetness of prunes and the crunch of almonds, creates a harmonious and mouthwatering experience. This dish is traditionally cooked in a tajine, a clay pot that enhances the flavors by slowly simmering the ingredients, but you can easily make it in any heavy-bottomed pot. The addition of aromatic couscous makes it a complete, satisfying meal. Here’s how you can make this delicious dish for four servings.
Ingredients
| Ingredient | Quantity |
|---|---|
| Water | 5 liters |
| Carrots | 2 |
| Golden onions | 1 |
| Celery | 1 stalk |
| Fresh coriander | 1 bunch |
| Fine salt | To taste |
| Lamb leg (bone-in) | 800g |
| Dried prunes | 250g |
| Peeled almonds | 70g |
| Cinnamon sticks | 1 |
| Saffron | 1 pinch |
| Garlic cloves | 2 |
| Fresh ginger | 30g |
| Ground turmeric | 5g |
| Extra virgin olive oil | 15g |
| Wildflower honey | 40g |
| Golden onions (for tagine) | 200g |
| Orange juice | 100ml |
| Black pepper | To taste |
| Couscous (precooked) | 280g |
| Butter | 20g |
| Ground chili pepper | 1 pinch |
| Ground cardamom | 1g |
| Star anise | 1 |
| Fennel seeds | 2g |
| Cumin | 1g |
| Lemon zest | 1 |
| Fresh mint leaves | A few |
| Fresh parsley | 1 bunch |
Instructions
Preparing the Vegetable Broth
Start by preparing the vegetable broth. In a large pot, add the 5 liters of water and bring it to a boil. Add salt to taste. While the water heats, peel the carrots using a vegetable peeler and cut them into pieces. Peel the celery stalk and chop it into chunks. Peel the golden onion, and rinse a bunch of fresh coriander, chopping it finely. Add the vegetables and the chopped coriander to the boiling water. Let the broth simmer for about 30 minutes, allowing the flavors to develop slowly.
Meanwhile, squeeze the juice from the oranges. Set it aside for the prunes.
Marinating the Prunes
Soak the dried prunes in the freshly squeezed orange juice for about an hour. This helps rehydrate the prunes and infuses them with a citrusy tang, complementing the rich flavors of the lamb. Alternatively, you can use apple juice or red fruit juice if you prefer a different flavor profile, but make sure it’s pulp-free for the best texture.
Preparing the Lamb
Now, it’s time to prepare the lamb. Place the leg of lamb on a cutting board, trimming away any excess fat with a sharp knife. Cut the lamb leg into smaller, even pieces to ensure uniform cooking. This will help the meat cook evenly and absorb all the spices better.
Cooking the Lamb in the Tagine
Peel and finely chop one golden onion and the two garlic cloves. Heat the tajine (or any heavy-bottomed pot) over medium heat and add a splash of extra virgin olive oil. Add the chopped onion and garlic, allowing them to sauté for a couple of minutes until fragrant. Then, add the lamb cubes to the pot. Stir them to ensure they are seared on all sides, absorbing the flavors from the onion and garlic.
Add the saffron and turmeric to the lamb and continue stirring. These spices will not only bring a beautiful color to the dish but also add deep, aromatic flavors. Let everything cook for about 5 minutes with the tajine lid on to allow the spices to bloom.
After 5 minutes, add salt and black pepper to taste. Pour in two ladles of the prepared vegetable broth to cover the lamb. Cover the tajine with its lid and let the lamb cook gently for about 1 to 1.5 hours. The slow cooking will tenderize the meat and infuse it with all the spices.
Preparing the Aromatic Couscous
While the lamb is simmering, it’s time to prepare the couscous. Start by toasting the dry spices in a pan. Add the star anise, one cinnamon stick, cardamom, fennel seeds, and chili powder to a dry, non-stick skillet. Let them toast for a couple of minutes over medium heat until the spices release their fragrance. Be careful not to burn them.
Transfer the toasted spices to a blender or spice grinder and pulse to grind them into a fine powder. Set aside. Next, rinse and finely chop the fresh mint and parsley.
In a large pot, melt the butter and then add the precooked couscous. Use a fork to gently fluff and spread the couscous so that it doesn’t clump together. Gradually add about 300 ml of the vegetable broth, stirring with a fork to prevent it from clumping. Cover the pot and let the couscous absorb the broth for about 10 minutes.
After 10 minutes, stir the couscous to fluff it up. Add 20g of butter and stir again, ensuring it becomes fluffy and well-coated with the butter. Sprinkle the freshly ground spice mix, followed by the chopped mint and parsley, into the couscous. Zest the lemon directly over the couscous to bring in some bright citrus notes. Finally, drizzle in the wildflower honey to balance the flavors with a touch of sweetness.
Toasting the Almonds
While the couscous rests, toast the peeled almonds. Place the almonds in a dry pan and toast them over medium heat until they turn golden and release their aroma. Be sure to stir occasionally to prevent them from burning. Once toasted, set them aside.
Bringing It All Together
Once the lamb has cooked and is tender, add the marinated prunes and the toasted almonds to the tajine. Stir everything gently, letting the sweet prunes absorb the savory juices and spices. Cover the tajine again and cook for another 5-10 minutes to allow the flavors to meld together.
Serving the Tajine
Serve the lamb tagine with prunes and almonds immediately, accompanied by the aromatic couscous. Garnish with extra fresh mint leaves and parsley for an added burst of color and flavor. The richness of the lamb, combined with the sweetness of the prunes and the crunch of the almonds, will transport you straight to the heart of North Africa.
Enjoy this hearty and flavorful dish with your loved ones, perfect for special occasions or a cozy family dinner. The lamb tagine with prunes and almonds is a crowd-pleaser that combines the best of savory, sweet, and spicy elements in every bite.
This Lamb Tagine with Prunes and Almonds recipe will elevate any dinner table, whether you’re planning an intimate gathering or preparing a festive meal. It’s packed with layers of flavor, textures, and spices that are sure to impress.
