Lamb tagine with prunes

A sweet and savoury tagine: lean lamb simmered with prunes, almonds and mild spices. Tender and fragrant, it is a Moroccan festive dish that is rich in protein.

Preparation: 20 min  |  Cooking: 75 min  |  Servings: 4  |  Difficulty: Medium

Calculated per portion from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 437 kcal · 57 g protein · 18 g carbohydrate · 15 g fat

Ingredients

• 800 g lean lamb shoulder
• 12 prunes
• 2 onions
• 2 tbsp almonds
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp cumin

Method

1. Brown the lamb and set aside.
2. Soften the onions and spices.
3. Add the lamb and some water, then simmer for 1 hour.
4. Add the prunes 15 minutes before the end and scatter over the almonds.

Nutritional benefits

Lean lamb provides good-quality protein and iron, prunes add fibre and natural sweetness (with no added sugar), and almonds supply healthy fats. The spices add flavour without calories. A balanced festive dish where the sweetness comes only from fruit. Naturally gluten-free and lactose-free.

Variations and substitutions

• With dried apricots instead of prunes.
• With chicken for a lighter version.
• With sweet potatoes.
• Served with couscous.

Storage and making ahead

Even better reheated; keeps for 3 days and freezes well. A good batch cooking dish.

💡 Good to know

The sweetness in this tagine comes from the prunes: no honey or sugar is needed, the fruit is more than enough.

Read also

Discover more high-protein recipes · healthy & balanced recipes · gluten-free recipes · dairy-free recipes.

Foods in this recipe: lamb shoulder · prunes · onions · almonds · cinnamon.

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