Moroccan · Main course
Lamb Tagine with Prunes & Almonds (Lham bel Barkook)
This is Morocco's great sweet-savoury tagine — lamb slow-braised with cinnamon, ginger and saffron until spoon-tender, then finished with prunes cooked down in honey and orange-blossom water, and a scatter of fried almonds and sesame. Rich, glossy and deeply spiced, it is a wedding and celebration dish.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Serves
- 5
- Level
- Medium
Ingredients
- 1 kg lamb shoulder, cut into large chunks
- 2 onions, finely grated
- 1 tsp ginger, 1 tsp cinnamon (plus a stick), pinch saffron, black pepper
- 3 tbsp olive oil or a knob of smen
- 250 g pitted prunes
- 2 tbsp honey
- 1 tbsp orange-blossom water
- 100 g whole almonds, blanched and fried until golden
- 2 tbsp toasted sesame seeds
- Salt
Method
- 1
Brown and season
Rub the lamb with the grated onion, ginger, cinnamon, saffron, pepper and oil. Warm it all in a heavy pot or tagine, turning the meat to colour lightly.
- 2
Slow braise
Add the cinnamon stick and enough water to almost cover. Cover and simmer very gently 1.5–2 hours, topping up water if needed, until the lamb is meltingly tender and the sauce is dark and reduced.
- 3
Honey the prunes
Meanwhile simmer the prunes in a little water with the honey, orange-blossom water and a pinch of cinnamon until plump and syrupy.
- 4
Reduce the sauce
Lift the lamb out and reduce the braising liquid until thick and glossy, then return the meat and fold in the prunes with their syrup. Warm together a few minutes.
- 5
Serve
Scatter with the fried almonds and toasted sesame and serve hot with bread.
Chef's tips
- Cook the prunes separately so they stay whole and syrupy rather than dissolving into the sauce.
- The sauce should be thick enough to coat the meat like a glaze — reduce it properly before serving.
- Fry the almonds until deep golden for crunch and a toasty contrast to the sweet prunes.
Frequently asked questions
Why is there sugar or honey in a meat tagine?
Sweet-savoury combinations are central to Moroccan cuisine, especially for celebration dishes. The honeyed prunes balance the deeply spiced, savoury lamb — a hallmark of festive cooking.
Can I use beef instead of lamb?
Yes. Beef chuck or shin works well with the same method, though it may need a little longer braising to reach the same fall-apart tenderness.