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Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices

Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices
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Indulge in the flavors of North Africa with this Moroccan Lamb Tagine with Prunes, Chickpeas & Warm Spices. This hearty dish blends tender lamb with the sweetness of prunes and the earthiness of chickpeas, creating a rich and aromatic stew that is perfect for family dinners or special occasions. The combination of spices—cinnamon, cumin, and turmeric—infuses every bite with warmth, while the slow cooking method ensures the meat remains succulent and full of flavor. Serve this delightful tagine over fluffy couscous or rice to soak up the delicious sauce, making it a comforting meal that will impress your guests.

Ingredients

Scale
  • 2 lbs lamb shoulder
  • 2 tbsp olive oil
  • 1 large onion
  • 3 garlic cloves
  • 1 can chickpeas (15 oz)
  • 8 oz pitted prunes
  • 1 large carrot
  • 1 potato
  • 1 can diced tomatoes (14 oz)
  • 2 cups beef or vegetable broth
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • Pinch of saffron threads (optional)

Instructions

  1. Cut lamb into large chunks. Finely chop onion and mince garlic. Slice carrot and dice potato.
  2. In a Dutch oven, heat olive oil over medium-high heat. Brown lamb in batches for about 5–7 minutes each, then set aside.
  3. Sauté onions until soft (about 5 minutes), then add garlic and cook for another minute.
  4. Stir in spices and cook for about 2 minutes until fragrant.
  5. Return lamb to the pot along with chickpeas, prunes, carrot, potato, diced tomatoes, and broth. Bring to a simmer and cover.
  6. Reduce heat to low and simmer gently for 1.5 to 2 hours until lamb is tender.

Nutrition

Find it online: https://wholesomedishes.com/moroccan-lamb-tagine-with-prunes-chickpeas-warm-spices/

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