Entrée: Morocco – طاجين لحم بالبرقوق ▶ Tajine Lahm bil Barqouq (Lamb Tagine with Prunes)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 lb (1 kg) lamb stew meat, cut into chunks
2 large onions, thinly sliced
3 cloves garlic, minced
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground coriander
1 cinnamon stick (or 1 tsp (5 ml) ground cinnamon)
1 tsp (5 ml) paprika
1 / 2 tsp (2.5 ml) turmeric (optional)
7 oz (200 g) prunes, pitted
2 tbsp (30 ml) honey
3 cups (750 ml) chicken or lamb stock
2 tbsp (30 ml) olive oil
1 3 / 4 oz (50 g) blanched almonds, toasted
Fresh cilantro or parsley, chopped
Salt and pepper to taste

Show original ingredient measurements

2 lb / 1 kg lamb stew meat, cut into chunks
2 large onions, thinly sliced
3 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground coriander
1 cinnamon stick (or 1 tsp ground cinnamon)
1 tsp paprika
1 / 2 tsp turmeric (optional)
7 oz / 200 g prunes, pitted
2 tbsp honey
3 cups / 750 ml chicken or lamb stock
2 tbsp olive oil
1 3 / 4 oz / 50 g blanched almonds, toasted
Fresh cilantro or parsley, chopped
Salt and pepper to taste

Instructions

1. Heat oil in a heavy pot or tagine base, brown lamb in batches and set aside.
2. Sauté onions until soft, add garlic and spices and cook 1–2 minutes until aromatic.
3. Return lamb to pot, add stock, cinnamon stick, and bring to a simmer. Cover and cook gently for 1½–2 hours until meat is tender.
4. Stir in prunes and honey, simmer uncovered for 15–20 minutes until sauce thickens and fruit plumps.
5. Adjust seasoning, sprinkle with toasted almonds and chopped cilantro, and serve over couscous or with flatbread.

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