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Meat Tagine with Prunes: A Moroccan Classic Full of Sweet and Savory Flavors

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Meat Tagine with Prunes is a Moroccan classic that beautifully balances savory and sweet flavors. Tender slow-cooked lamb or beef is simmered in a spiced sauce with onions, saffron, ginger, and cinnamon, then finished with sweet prunes simmered in honey and sprinkled with toasted almonds or sesame seeds. This dish is often prepared for family gatherings, holidays, or special occasions, as it embodies warmth, comfort, and celebration.

Ingredients

Scale

  • 2 lbs (900g) lamb or beef (bone-in pieces preferred for flavor)

  • 2 tablespoons olive oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground turmeric

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • 1 pinch saffron threads (optional, for depth)

  • 4 cups beef or lamb broth (or water with bouillon)

  • 1 cinnamon stick

  • 1 cup prunes, pitted

  • 2 tablespoons honey

  • 2 tablespoons toasted almonds or sesame seeds (for garnish)

  • Fresh cilantro, chopped (for garnish)

Instructions

  • Prepare the meat base: Heat olive oil in a tagine or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in garlic, ginger, ground cinnamon, turmeric, pepper, and salt.

  • Brown the meat: Add lamb or beef pieces to the pot and sear on all sides until lightly browned, about 8–10 minutes.

  • Simmer: Add saffron (if using), broth, and cinnamon stick. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until meat is tender and falling off the bone.

  • Cook the prunes: About 20 minutes before the meat is done, place prunes in a small saucepan with honey and a ladle of cooking liquid from the tagine. Simmer gently for 10–15 minutes until plump and coated in syrup.

  • Finish the tagine: Once the meat is tender, stir in the prunes and honey mixture. Simmer uncovered for another 10 minutes to allow flavors to meld and sauce to thicken slightly.

  • Serve: Garnish with toasted almonds or sesame seeds and chopped cilantro. Serve hot with couscous, rice, or warm bread.

Find it online: https://cookingworthy.com/meat-tagine-with-prunes-a-moroccan-classic-full-of-sweet-and-savory-flavors/