Lamb and Prune Tagine

"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."
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Ready In:
3hrs 10mins




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

Questions & Replies

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  1. Bergy
    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.
  2. BunnyBee
    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!
  3. HappyRose
    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.


This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="">
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