Moroccan lamb with prunes

The world divides into two kinds of people: people who love lamb and people who can’t stand the strong, distinct flavor. Thank God I belong to the second type as I grew up eating a lot of lamb dishes on weekends and holidays. This recipe pairs lamb with the best spice to go with it. 2 lb. lamb

Indulge in a sweet and savory Moroccan tagine of lamb or beef with prunes, which can be prepared in a tagine, conventional pot, or pressure cooker.

For the best stews, use lamb shanks simmered slowly on the bone. Here, Moroccan seasonings mingle for a bright balance of flavors: sweetness comes from dates and onions, and heat and spice from ginger and cumin. This tagine is traditionally accompanied only by warm whole wheat pita or Arab flatbread. But, if you wish, serve with buttered couscous or even mashed potatoes. Roasted parsnips or wilted mustard greens would harmonize well, too.

Yay! The legendary Moroccan meat tagine with caramelised prunes is finally on the blog. What took me so long!?

In a pressure cooker, lightly fry the mat portions in oil. Add the crushed garlic, one-quarter of the diced onions, the beef stock cube, the ginger, the salt and the two strands of saffron. Cover w…

On January 28, 2016 my husband and myself took a ferry ride from Tarifa, Spain to Tangier, Morocco. It was a decision that we will...

A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the unctuous lamb.

This sweet and savory Moroccan tagine pairs wonderfully with dried fruit and nuts such as apricots, prunes, and walnuts. Enjoy my family recipe.

No special cooking vessel required for this tagine recipe. Here lamb and gluten-free millet combine with prunes and cinnamon for a sweet and savory stew.

Beef and dried prunes tendered to perfection, meat falling off from the bone, melt in the mouth goodness. The combination of sweet, salty, fruity taste is exquisitely unique. Traditionally, Moroccans prepare the dish through the process of slow cooking using colored earthen pot called the “Tagine”- where the name of the dish is taken from. Best paired with rice or the Couscous (another North African staple made of semolina durum wheat) and the local round white bread called “Khoubz. This…