Moroccan · Main course
Tetouan Andalusian Lamb Tagine with Almonds & Prunes
Tetouan's kitchens carry the refined Andalusian legacy of the families who crossed from Granada, and this lamb tagine shows it: shoulder braised with saffron, cinnamon and a whisper of orange-flower water until it falls apart, finished with syrupy prunes and blanched almonds fried gold. It is sweeter and more perfumed than the Marrakech style, the sauce reduced to a dark, glossy honey.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Serves
- 4
- Level
- Medium
Ingredients
- 1 kg lamb shoulder, cut into large chunks
- 2 large onions, finely grated
- 1/2 tsp saffron threads, crushed
- 2 cinnamon sticks plus 1 tsp ground cinnamon
- 1 tsp ground ginger
- 3 tbsp olive oil plus 30 g butter
- 300 g prunes, pitted
- 2 tbsp honey
- 1 tbsp orange-flower water
- 100 g blanched almonds
- 2 tbsp sesame seeds, toasted
- Salt and black pepper
Method
- 1
Brown and spice
Heat the oil and butter in a heavy pot, brown the lamb on all sides, then add the grated onion, saffron, ginger, cinnamon sticks, salt and pepper.
- 2
Slow braise
Pour in about 400 ml water, cover and simmer very gently for 90 minutes, turning the meat now and then, until fork-tender and the sauce has thickened.
- 3
Cook the prunes
In a separate pan simmer the prunes with the honey, ground cinnamon and orange-flower water in a little of the tagine liquor for 15 minutes until plump and glazed.
- 4
Fry the almonds
Fry the blanched almonds in a splash of oil until golden and drain — watch them, they colour fast.
- 5
Reduce
Uncover the lamb and reduce the sauce until dark and glossy, spooning it over the meat.
- 6
Assemble
Pile the lamb in a tagine, spoon the prunes and their syrup over, and scatter with the fried almonds and toasted sesame.
- 7
Serve
Rest 5 minutes and serve hot with plenty of bread to mop the perfumed sauce.
Chef's tips
- Grate the onion rather than chop it — it melts into the sauce and gives the glossy body Tetouan cooks prize.
- Add the honey only near the end; too early and it can catch and turn bitter.
- A little orange-flower water goes a long way — start with a teaspoon and taste.
Frequently asked questions
Why is Tetouan food sweeter than Marrakech food?
Tetouan absorbed refugees from Muslim Spain, and its cuisine kept the Andalusian love of fruit, honey and warm spices with meat — sweet-savoury tagines are far more common in the north.
Can I use beef instead of lamb?
Yes, use beef shin or chuck and extend the braise by 30–40 minutes. Lamb is traditional and richer, but beef takes the same spices well.