Dishes & the table
What is lamb tagine with prunes and almonds?
- Name
- Lham bl barqouq
- Sweet element
- Honeyed, cinnamon prunes
- Topped with
- Fried almonds, sesame
- Occasion
- Weddings, Eid, celebrations
Quick answer
Lamb tagine with prunes and almonds (lham bl barqouq) is Morocco's classic sweet-savoury celebration tagine: lamb slow-cooked with onion, saffron, ginger and cinnamon until meltingly tender, served with prunes softened and glazed in a honeyed, cinnamon-spiced syrup and topped with fried almonds and often sesame seeds. The interplay of savoury spiced lamb with sweet, sticky prunes is the signature of Moroccan festive cooking — rich, aromatic and traditionally served at weddings, Eid and special occasions.
Sweet meets savoury
This is the dish that best captures Morocco's love of sweet-savoury cooking. Lamb (or mutton) is slow-cooked with onion, saffron, ginger, black pepper and plenty of cinnamon until it's spoon-tender and the sauce is deep and spiced. Separately, prunes are simmered until plump and glazed in a syrup of honey and cinnamon, then arranged over the meat. The finish is a scatter of fried almonds for crunch and often toasted sesame seeds. The contrast — savoury, warmly spiced lamb against sticky, sweet, cinnamon-scented prunes — is what makes it unforgettable.
It's the same sweet-savoury logic seen in couscous tfaya and in tagines with apricots or caramelised onion, but the lamb-and-prune version is the grandest and most celebrated (see couscous tfaya).
A dish for celebrations
Lamb tagine with prunes is feast food. Its richness, the prized lamb, and the labour of getting the meat meltingly soft and the prunes perfectly glazed make it a centrepiece for weddings, Eid, and special family occasions — the dish brought out to honour guests and mark important days. Lamb itself is the meat of celebration in Morocco (see what meat Moroccans eat), which reinforces the festive character.
The generous use of saffron, almonds and honey — all associated with hospitality and plenty — signals that this is a dish made to impress and to share.
Tasting it
It's served like any tagine, in its dish with bread to scoop the sauce, but it eats richer and sweeter than everyday tagines, so a little goes a long way. If you like the idea of tender meat with fruit — think of a North African cousin to sweet-and-savoury braises elsewhere — this is the tagine to seek out. Note that the almonds make it one to avoid or adapt for nut allergies (see Moroccan food and nut allergies).
Look for it on traditional restaurant menus and at celebration meals, or cook it in a class (see cooking classes and our recipes). For the savoury classic instead, see chicken tagine with lemon and olives.
Related questions
Why does Moroccan lamb tagine have prunes?
The sweet, honeyed prunes balance the savoury, spiced lamb — Morocco loves sweet-savoury combinations. Cinnamon ties the two together, and fried almonds add crunch, making it a rich celebration dish.
Is lamb tagine with prunes sweet?
It's sweet-savoury. The prunes are glazed in honey and cinnamon and are distinctly sweet, but they sit over savoury, warmly spiced lamb, creating a balanced contrast rather than a dessert-like dish.
When is lamb tagine with prunes served?
It's a feast dish for weddings, Eid and special occasions. The prized lamb, saffron, honey and almonds all signal celebration and hospitality.
What's it called in Arabic?
Lham bl barqouq — 'lham' meaning meat/lamb and 'barqouq' meaning prunes. It's one of the most famous tagines in the Moroccan festive repertoire.