Spiced Moroccan Lamb Tagine with Prunes, Saffron and Chickpeas

This tagine is a little culinary journey to Marrakech: tender slow-braised lamb, the mellow sweetness of prunes, golden saffron and chickpeas come together in a glossy, aromatic sauce with unmistakable North African character. Serve it with couscous or warm flatbreads for a family supper with restaurant-level charm.

Ingredients

• Lamb shoulder or leg, boneless — 1.2 kg (2 lb 10 oz)
• Yellow onions — 2
• Garlic — 4 cloves
• Olive oil — 3 tbsp
• Ground cumin — 1 tsp
• Ground coriander — 1 tsp
• Ground cinnamon — 1/2 tsp
• Ground ginger — 1 tsp
• Turmeric — 1/2 tsp
• Sweet paprika — 1 tsp
• Saffron threads — 0.2 g (a generous pinch)
• Unsweetened pitted prunes — 200 g (7 oz)
• Cooked or canned chickpeas, drained — 300 g (1 3/4 cups)
• Tomato paste — 1 tbsp
• Beef or chicken stock — 500 ml (2 cups)
• Honey — 1 tbsp
• Salt — 1 1/2 tsp, or to taste
• Black pepper — 1/2 tsp
• Lemon, zest and a little juice — 1
• Fresh cilantro — 20 g (3/4 oz)
• Toasted almonds, flaked or chopped — 50 g (1 3/4 oz)

Method

1. Prepare the saffron: crush the threads with a pinch of salt and steep in 2 to 3 tbsp of warm water for 10 minutes.
2. Cut the lamb into large 3 to 4 cm (1 1/4 to 1 1/2 in) cubes, pat dry, and season with salt and black pepper.
3. Warm the olive oil in a heavy ovenproof pot, tagine, or Dutch oven over medium-high heat. Brown the lamb in batches until deeply caramelized, 6 to 8 minutes per batch. Transfer to a plate.
4. In the same pot, cook the sliced onion until soft, 5 to 7 minutes, then add the garlic and cook for another 30 seconds.
5. Stir in the cumin, coriander, cinnamon, ginger, turmeric, paprika and tomato paste. Cook for 30 to 40 seconds until fragrant.
6. Return the lamb to the pot, pour in the stock and the saffron infusion with the threads. Bring to a gentle simmer, reduce the heat to low, cover, and braise for 60 minutes.
7. Add the prunes and honey, then continue cooking covered for 30 to 40 minutes, until the lamb is very tender and the sauce is thick and silky.
8. Stir in the chickpeas and warm through for 8 to 10 minutes. Add a splash more stock or water if needed to keep the sauce richly spoonable.
9. Remove from the heat, then finish with lemon zest and a little juice for brightness. Adjust the seasoning.
10. Serve scattered with chopped cilantro and toasted almonds. Couscous, bulgur or fresh flatbread are all ideal alongside.

Serving and storage

Serve the tagine hot with fluffy couscous to soak up the spiced sauce. Leftovers keep well in the refrigerator for up to 3 days, and the flavor deepens beautifully by the next day. To reheat, add a splash of stock and warm gently over low heat.

Nutritional value

Calories	620 kcal
Protein	42 g
Fat	30 g
of which saturated	8 g
Carbohydrates	45 g
Fiber	8 g
Sugar	18 g
Sodium	900 mg

Tips and variations

• No tagine? Use a heavy pot with a tight-fitting lid, or bake in the oven at 160 to 170 °C (320 to 340 °F).
• Balancing sweetness: adjust the sauce with honey and the amount of prunes; for a brighter finish, add a little more lemon juice.
• Aroma: a pinch of saffron works wonders — do not replace it entirely with turmeric, though you can add a little extra saffron if you want a more floral note.
• Meat swap: beef shoulder or beef cheeks work well; increase the braising time by 20 to 30 minutes.
• Side dishes: couscous, bulgur or basmati rice will catch the sauce beautifully and highlight the spices.

FAQ

What can I use instead of lamb in this recipe?

The closest alternative is beef shoulder or brisket. Poultry also works, but the flavor will be lighter and the braising time drops to 60 to 75 minutes.

Do I need to soak the chickpeas first?

If you are using dried chickpeas, soak them overnight and cook until tender. Canned chickpeas can simply be rinsed and added at the final stage.

Can I make this without a tagine?

Yes — use a Dutch oven, casserole, or any heavy pot with a tight lid. You can also braise it in the oven at 160 to 170 °C (320 to 340 °F) until the meat is tender.