Lamb Tagine with Prunes and Almonds

Name: Lamb Tagine with Prunes and Almonds
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6 servings
Cuisine: Algerian
Ingredients: 3 lb lamb shoulder, cubed; 2 onion, sliced; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1/2 tsp ground cinnamon; 1/2 tsp ground cumin; 1/2 tsp turmeric; 1 tsp paprika; 1 cup pitted prunes; 1/2 cup sliced almonds, toasted; 4 cups lamb or chicken broth; 1 tbsp tomato paste; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup fresh cilantro, chopped

Slow-braised lamb with prunes, almonds, and warm spices, creating a sweet and savory North African classic.

140 minMediumServes 6480 cal/serving

AlgerianDinnerStovetop and OvenStandard

Ingredients

3 lb lamb shoulder, cubed
2 onion, sliced
4 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp turmeric
1 tsp paprika
1 cup pitted prunes
1/2 cup sliced almonds, toasted
4 cups lamb or chicken broth
1 tbsp tomato paste
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped

Instructions

1

Preheat oven to 325°F.
2

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the 3 lb cubed lamb shoulder in batches, about 4 minutes per batch. Remove and set aside.
3

Add 2 sliced onion to the pot and sauté until soft, about 5 minutes. Stir in 4 cloves minced garlic and 1 tbsp grated fresh ginger, cook 1 minute.
4

Stir in 1/2 tsp ground cinnamon, 1/2 tsp ground cumin, 1/2 tsp turmeric, and 1 tsp paprika. Cook 1 minute to bloom the spices.
5

Return the lamb to the pot. Stir in 1 tbsp tomato paste and cook 2 minutes.
6

Pour in 4 cups lamb or chicken broth and add 1 cup pitted prunes. Bring to a boil, then cover and transfer to the oven.
7

Braise for 90-120 minutes until lamb shreds easily with a fork (internal temperature 190°F).
8

Just before serving, stir in the 1/2 cup toasted sliced almonds. Season with 1 tsp salt and 1/2 tsp black pepper.
9

Garnish with 1/4 cup chopped fresh cilantro and serve hot.

Questions

How long does Lamb Tagine with Prunes and Almonds keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Lamb Tagine with Prunes and Almonds?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

Roasted Cauliflower with Harissa and Pomegranate side
Beet and Olive Salad salad
Griouech dessert

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