Moroccan Lamb with Prunes: A Sweet and Savory Delight
Moroccan cuisine is a rich tapestry of flavors, aromas, and colors, blending centuries of Berber, Arab, Andalusian, and Mediterranean influences. One of the most iconic dishes that showcases this fusion is the sweet and savory ‘Lamb with Prunes’ – a festive and deeply flavorful tagine traditionally served during celebrations and family gatherings.
Discover the true taste of Morocco in your own kitchen!
Download our beautifully designed e-book “Top 10 Moroccan Recipes You Can Make at Home” — filled with rich flavors, Bring Moroccan magic to your table today!
Click here
A Bit of History
Lamb with prunes, or 'Tajine El Barkouk', is a traditional Moroccan dish that dates back centuries. It reflects the Moroccan love of combining meat with fruits, a culinary art inherited from Arab and Andalusian kitchens. This dish is especially popular during weddings and Eid celebrations, where its rich sweetness symbolizes abundance and joy. The slow-cooked lamb becomes tender and juicy, while the caramelized prunes add a luxurious, sweet contrast complemented by warm spices and toasted almonds.
How to Make Moroccan Lamb with Prunes
📝 Ingredients:
1.5 kg (3.3 lbs) lamb (shoulder or shank), cut into large chunks
2 large onions, finely chopped
3 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp turmeric
1/2 tsp black pepper
Salt to taste
2 tbsp olive oil
1 cinnamon stick
250 g (9 oz) dried prunes
2 tbsp honey
A handful of blanched almonds
Sesame seeds for garnish (optional)
Water
👨🍳 Instructions:
1. In a large pot or tagine, heat the olive oil over medium heat. Add the onions and garlic, sauté until translucent.
2. Add the lamb pieces and brown them on all sides.
3. Stir in the ground ginger, turmeric, cinnamon, black pepper, and salt. Mix well to coat the meat with the spices.
4. Add enough water to just cover the meat. Bring to a boil, then reduce to low heat, cover, and simmer for 1.5 to 2 hours until the meat is very tender.5. Meanwhile, soak the prunes in warm water for 15–20 minutes. Then simmer them in a small saucepan with a ladle of the tagine sauce, honey, and a pinch of cinnamon for about 10–15 minutes until soft and caramelized.
6. Toast the almonds in a dry pan until golden.
7. Once the lamb is tender and the sauce has thickened, arrange the prunes and sauce over the meat. Garnish with almonds and sesame seeds.
8. Serve hot with Moroccan bread or couscous.
This dish is a beautiful representation of Moroccan culinary art—where sweet meets savory, and tradition meets taste. Try it for a special dinner or family gathering and let your guests discover the magic of Morocco.