Tagine - Lamb & Prunes

Allison Johnston | 29 January, 2019

            Tagine - Lamb & Prunes

This recipe is for a clay tagine, but you can try it in a covered pot that goes in the oven.


2 lbs beef or lamb cubed ( veggie option: 2 cans of chickpeas), 2 medium onions sliced, 3 cloves chopped garlic, 1 1/2 TBSP Ras El Hanout ( or Baharat), 3 carrots chopped into chunks, 1/4 cup Olive Oil, 2 1/2 cups water.

200g prunes, 3 TBSP honey.

Garnish: 1/4 cup toasted almonds, 1/4 cup chopped cilantro.


Brown the meat in a pan on the stove. Add the garlic, one onion, the spices, and a little olive oil. cook for 5 minutes. Deglaze with some water.

Place the raw onion in the bottom of your seasoned tagine, and add the meat mixture along with the liquid. Place the carrots, olive oil, and the rest of the water in the tagine. 

Place the cold tagine in a cold oven at 300º and let it cook for 3 hrs +. Place the prunes, honey, and 1/2 water in a pan and simmer until syrupy.

Add salt to taste to the cooked tagine and add prunes mixture. Garnish with almonds and cilantro after serving.

You can make harissa paste and/or  rose harissa  paste as an accompaniment.