Lamb and Prune Tagine

Total Time
3hrs 10mins
Prep 10 mins
Cook 3 hrs

I just love this kind of stew -- the lamb and prunes make a wonderful combination (you could use apricots instead of the prunes if you prefer) and the slow cooking means the meat comes out tender everytime.

Ingredients Nutrition

Directions

  1. Preheat the oven to 300F or 150 degrees C.
  2. Put the meat in a tagine or other earthenware casserole.
  3. Add the rest of the ingredients and put on the lid.
  4. Seal this tightly with foil, or a flour and water paste, and cook in the very low oven for 2 1/2-3 hours.
  5. As a variation, you could also make a soup by adding chickpeas, chopped onions, carrots, celery, turnips and plenty more water.
Most Helpful

I do love cooking with the Tagine - The aroma and flavor of this recipe is wonderful but it needed a bit of moisture - It was a bit dry - I would make it again but add 1/4 cup of white wine to allow more condensation. The other thing I would do is mix all the spices in a zip lock then add the lamb and shake to coat before adding to the tagine. I will make again with these two modifications. There was no liquid specified in the recipe and I wondered about that but being new cooking Tagine style I let it go.

Bergy April 12, 2010

I love this recipe. I used the amount of preserved lemon stated and didn't add anything else, just served it over mashed garbanzo beans and it was a tart, savory yet sweet delight. It was cooked in a foil-covered Pyrex pan, which worked out just fine. I will definitely make this again. Thanks Sackville!

BunnyBee April 29, 2009

I cooked this dish the other night and we all really enjoyed it. I added about 1 tablespoon of honey half way through cooking as I felt it needed sweetening. I had used 3/4 of a preserved lemon but next time will only use half a lemon (and I will throw is a few dried apricots as well). I found it very easy to make in a casserole dish sealed with foil. It retained the moisture and the leftovers tasted even better the following night. Thank you Sackville for a wonderful and easy to prepare recipe.

HappyRose October 14, 2004