Lamb Tagine with Prunes and Cinnamon
Lamb Tagine with Prunes and Cinnamon is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Toss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss together lamb, onion, 3 tablespoons oil, spices (except saffron), 1 teaspoon salt, and 1/2 teaspoon pepper in a 5- to 6-quart heavy pot.
Lightly toast saffron in a dry small skillet (not nonstick) over medium heat until just fragrant, 15 to 30 seconds.
Crumble into wine and let stand 1 minute.
Add wine to pot, then add enough water to just cover lamb.
Gently simmer, partially covered, stirring occasionally, 1 1/2 hours.
Stir in prunes and honey and simmer until meat is tender and sauce has thickened, 15 to 20 minutes.
Season with salt.
Toast sesame seeds in dry small skillet over medium heat, stirring, until pale golden, then transfer to a small bowl.
Heat remaining 1/4 cup oil in same skillet over medium-high heat until it shimmers, then fry almonds until golden.
Drain on paper towels.
Serve tagine sprinkled with sesame seeds and almonds.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
