An ancestral Berber dish that takes its name from the conical clay container in which it is cooked, tagine combines spices, meat and dried fruit in a sweet-salty balance typical of Moroccan cuisine.
Moroccan
Lamb Tagine with Plums
Moroccan lamb tagine with plums and almonds, traditional sweet-salty recipe step by step.
- Morocco
- Main course
- High protein
- medium
25 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 32 g
- Carbohydrates 24 g
- Fat 26 g
Story behind the dish
Preparation
Lamb Tagine with Plums is a Moroccan preparation with medium difficulty. Reserve about 115 minutes in total (25 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of lamb to stew.
- Have ready: 2 onions.
- Have ready: 3 cloves of garlic.
- Have ready: 1 teaspoon ground ginger.
- Have ready: 1 teaspoon cinnamon.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Brown the lamb meat in oil in the tagine or a casserole…
Brown the lamb in oil in a tagine or a heavy-bottomed casserole dish. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
-
Add the chopped onion and garlic
Add the chopped onion and garlic, sauté until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
-
Add the spices (ginger
Add the spices (ginger, cinnamon, turmeric) and stir to toast lightly. Respect the instructions to stir or not: in rice and stews it marks the final texture. Respect the instructions to stir or not: in rice and stews it marks the final texture.
Respect the instructions to stir or not: in rice and stews it marks the final texture.
-
Cover with water up to half of the meat
Cover half the meat with water, cover and cook over low heat for 1 hour. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the prunes and a drizzle of honey
Add the prunes and a splash of honey, cook for a further 20-30 minutes until the meat is very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Serve sprinkled with toasted almonds
Serve sprinkled with toasted almonds. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Slow, covered cooking is essential to achieve the characteristic tenderness of the tagine.
- The sweet-salty balance is the hallmark of this dish.
Variations
- Chicken tagine with preserved lemon and olives
- Vegetarian tagine with seasonal vegetables
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.