moroccanMoroccan Slow-Cooked Lamb Tagine
Fall-apart tender lamb shanks braised in a clay tagine with saffron, ginger, and sweet spices, topped with honey-caramelized prunes and toasted crunchy almonds.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Browning
10 minutesHigh heatHeat the olive oil in a tagine or heavy pot over medium-high heat and brown the lamb shanks for 10 minutes.
Success cueThe shanks are golden on all sides.
- 02
Aromatics
5 minutesMedium heatSteep the saffron in 3 tablespoons of warm water. Add the grated onion, 2 crushed garlic cloves, the grated ginger, 1 teaspoon of turmeric, a cinnamon stick and the saffron water and stir for 5 minutes.
Success cueThe onion is soft and the spices smell strong.
- 03
Braising
1 hour and 30 minutesLow heatAdd water to come halfway up the lamb, cover and cook on low heat for 1½ hours, turning the shanks once.
Success cueThe meat pulls away from the bone.
- 04
Prunes
10 minutesGentle simmerSimmer the prunes with a ladle of the cooking liquid, the honey and ½ teaspoon of ground cinnamon for 10 minutes.
Success cueThe prunes are plump and glossy in a thick syrup.
- 05
Almonds and sesame
5 minutesMedium heatFry the almonds in 1 tablespoon of oil over medium heat for 3 to 4 minutes, then toast the sesame seeds in a dry pan for 1 to 2 minutes.
Success cueThe almonds and sesame are golden.
Watch outSesame burns within seconds once it colors.
- 06
Sauce
5 minutesHigh heatLift out the lamb and boil the sauce uncovered for 5 minutes if it is thin.
Success cueThe sauce coats a spoon.
- 07
Serve
2 minutesReturn the lamb, spoon the sauce over it and top with the prunes, almonds and sesame.
Success cueThe prunes and almonds sit on top of glossy sauce.
Cooking tips
Sweet honey and cinnamon prunes against savory saffron lamb is the balance that defines this tagine.
- • Cooking in a conical clay tagine condenses aromatic steam so it circulates back onto the meat
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 835
- Protein
- 49.5g
- Carbs
- 52.1g
- Fat
- 49.7g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Tree nuts, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
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