Lamb Tagine with Prunes
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. More Amazing Lamb Recipes
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Recipe Summary
Ingredients
Directions
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.