This authentic Moroccan lamb tagine with prunes is slow-cooked until tender and coated in a rich, sweet-savory sauce. Inspired by classic Fez and Marrakech recipes, the lamb is simmered with onions, saffron, ginger, cinnamon, and black pepper, then finished with caramelized prunes cooked in honey or orange blossom water. The result is melt-in-the-mouth meat, glossy prunes, and a deeply aromatic sauce perfect with Moroccan bread or couscous.
Traditionally served during Eid, weddings, and family gatherings, this lamb tagine uses minimal liquid to create a concentrated flavour. Saffron adds golden colour, while the natural sweetness of prunes balances the spices. You can cook it in a tagine, Dutch oven, or heavy pot at home.
Serve with toasted almonds, sesame seeds, and fresh herbs. If you’re searching for a classic Moroccan lamb tagine recipe with prunes that’s easy, authentic, and impressive—this one delivers every time.
Bloom the saffron
Pour ~200 ml (1 cup) boiling water over a pinch of saffron.
Let cool to room temp; this is your saffron water.
Toast and grind whole spices
Dry-roast over medium-high: 1 small cinnamon stick, 2 cloves, 2 cardamom pods, 1 star anise for 1–2 min until lightly browned.
Grind fine and set aside.
No whole spices? Use powdered versions instead.
Marinate the lamb shanks (~850 g / ≈2 lb)
Mix: 2 tbsp vegetable oil, 1 tsp salt, ½ tsp black pepper, ½ tsp ginger, ½ tsp turmeric, 1 tsp cumin, the ground spice mix, and ½ tsp ras el hanout (optional).
Rub all over shanks; open folds and push spices inside.
Add the saffron water and coat well.
Cover & chill ≥1 hour (overnight if possible).
Sear the shanks
Heat pot over medium; add 2 tbsp vegetable oil + 1 tbsp ghee.
Sear shanks on both sides until colored and a bit firm.
Build the base
Add 3 crushed garlic cloves + 2 medium onions, finely chopped.
Cook ~5 min, stirring so nothing sticks.
Pour in any marinade liquid left in the bowl.
Add 600 ml (2½ cups) water (rinse the bowl to catch leftover spices).
Cook until tender (choose one)
Pressure cooker / Instant Pot: 1–1½ hours after pressure.
Oven method: Transfer the pot to the oven and cook at 180°C / 360°F for 2 hours.
After 30 min: Baste the meat; add a tied bouquet of cilantro (use parsley if you’re a cilantro-hater).
Prep dried fruits
Soak 12 prunes + 12 dried apricots in boiling water ~15 min until softened.
Drain and set aside.
Glaze the prunes
Melt 20 g (≈⅔ oz) butter on medium.
Stir in 2 tbsp honey, 2 tsp orange blossom water, and 1 small cinnamon stick.
When bubbly, add prunes; cook 5–7 min until puffy & glossy.
Glaze the apricots (separately)
Repeat the glaze without the cinnamon stick.
Cook until soft and lightly caramelized (they won’t puff like prunes).
Finish the meat & sauce
When shanks are tender, remove the herb bouquet.
Adjust salt/pepper; reduce sauce a touch if you want it thicker.
Plate & garnish
Arrange shanks on a platter; spoon over some pot sauce.
Nestle in the glazed prunes and apricots.
Drizzle a little prune glaze on top.
Finish with sesame seeds and serve hot.
