My F&W
quick save (...)

Lamb Tagine with Prunes

  • ACTIVE: 30 MIN

Many meat tagines (slowly simmered Moroccan stews) are cooked with some sort of fruit, like apple, pear, quince or date. The luscious combination of lamb and prunes here produces a slightly sticky but complex sweet sauce that's perfect with steamed couscous or crusty bread.

  1. 1 teaspoon sesame seeds
  2. 3 tablespoons vegetable oil
  3. 3 pounds trimmed boneless lamb shoulder, cut into 2 1/2-inch pieces
  4. 1 medium onion, halved
  5. 1 bunch of cilantro, tied in a bundle with kitchen string
  6. 1 cinnamon stick, broken in half
  7. 1/2 teaspoon ground ginger
  8. Pinch of saffron threads
  9. Salt and freshly ground pepper
  10. 4 1/2 cups water
  11. 3 cups pitted prunes (14 ounces), halved
  12. 1 tablespoon honey
  13. 1 teaspoon orange-flower water (optional)
  1. In a small dry skillet, toast the sesame seeds over moderate heat until golden, 45 seconds. Transfer the seeds to a plate.
  2. In a large enameled cast-iron casserole, combine the oil, lamb, onion, cilantro, cinnamon stick, ginger, saffron, a pinch of salt and 1/2 teaspoon of pepper. Add the water and bring to a boil. Reduce the heat to moderately low and cook, skimming the stew a few times, until the lamb is tender, about 1 1/2 hours.
  3. Using a slotted spoon, remove the onion, cilantro and cinnamon stick and discard. Add the prunes to the casserole and simmer for 15 minutes. With a slotted spoon, transfer the lamb and prunes to a bowl. Boil the cooking liquid over high heat until slightly reduced, about 5 minutes. Add the honey and boil for 5 minutes. Return the lamb and prunes to the casserole and stir in the orange-flower water, if using. Season with salt. Transfer the stew to a bowl, sprinkle with the toasted sesame seeds and serve.
Make Ahead The lamb tagine can be refrigerated for up to 3 days. Serve With Couscous or crusty bread.

Suggested Pairing

Prunes and honey give this lamb stew richness and a hint of sweetness, which is best matched by a deeply fruity, thick-textured Cabernet blend, such as one from Lebanon or the Languedoc region of France.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.