Lamb Tagine with Prunes

mohmed mohmedonSeptember 18, 2026

4.Reserve Cooking Liquid :At the 1-hour mark.

After 1 hour of simmering, scoop out ½ cup of cooking liquid from the casserole and set aside for the prunes. If the pot looks dry, add 2–4 tablespoons of water to keep it from sticking.

5.Caramelize the Prunes :Cook separately to keep colors distinct.

Boil 300g soft dried prunes in water for 5 minutes to soften, then drain. In a small skillet over medium-low heat, combine the prunes, the reserved ½ cup cooking liquid, 3 tbsp honey, and 1 tsp ground cinnamon. Simmer for 5 minutes until sticky and reduced.

6.Plate and Serve :

Ladle the tender lamb shanks and onion sauce onto a platter. Top with the caramelized prunes and their warm honey syrup. Garnish with toasted sesame seeds or chopped roasted almonds, and serve alongside crusty bread or warm couscous.

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