How-to guide
How to Make Lamb Tagine with Prunes, Cinnamon and Honey
Sweet and savoury sit side by side in Moroccan cooking more often than newcomers expect, and lamb with prunes is the clearest example: shanks or shoulder braised in cinnamon and ginger until falling apart, then finished with soft prunes and a spoon of honey so the sauce turns dark and lightly caramelised. It is a dish for a special lunch, not a weeknight. For more sweet-meat pairings, see our dishes index.
About 2 hours
Step by step
- 1
Brown the lamb
Season lamb shoulder or shanks with salt, pepper, ground ginger and cinnamon, then brown well on all sides in a little oil in a heavy pot. This step builds the base flavour, so do not rush it — a proper sear takes a good ten minutes.
- 2
Add the aromatics
Stir in sliced onion, crushed garlic, a cinnamon stick, more ground ginger and a pinch of saffron. Cook until the onion softens and turns translucent, scraping up any browned bits from the base of the pot.
- 3
Braise slowly
Pour in enough water to come halfway up the meat, bring to a bare simmer, cover and cook for 60-90 minutes, turning occasionally, until the lamb is tender enough to pull apart with a fork.
- 4
Soak the prunes
While the lamb braises, soak the pitted prunes in warm water with a stick of cinnamon for 20 minutes so they plump up and release a little of their own sweetness into the soaking liquid.
- 5
Add prunes and honey
Once the lamb is tender, lift it out briefly and reduce the sauce over a slightly higher flame if it is thin. Return the meat, add the drained prunes and a generous spoon of honey, and simmer gently for a further 15-20 minutes until the sauce turns glossy and deep amber.
- 6
Toast the garnish
In a dry pan, toast blanched almonds until golden and, separately, toast a small handful of sesame seeds until they just begin to pop and colour.
- 7
Finish and serve
Arrange the lamb and prunes on a platter, spoon over the reduced sauce, and scatter with the toasted almonds and sesame seeds just before bringing it to the table.
Common mistakes to avoid
- Adding the honey too early, which can make the sauce taste flat rather than rounded — stir it in near the end.
- Using pre-soaked, very soft prunes straight from the packet without checking they still hold their shape after simmering.
- Skipping the browning step on the lamb, which loses a whole layer of flavour in the finished sauce.
- Letting the sauce boil hard once the honey is in, which can scorch the sugars and turn the flavour bitter.
- Forgetting the toasted almonds and sesame — they are not just decoration, they add texture against the soft meat.
Tips from the kitchen
- Lamb shoulder gives a richer, fattier result than leg; shanks look more dramatic on the platter.
- A cinnamon stick simmered in the sauce gives a rounder flavour than ground cinnamon alone.
- If the sauce is too thin at the end, remove the meat and reduce it uncovered over a higher heat before combining again.
- Dried apricots make a good substitute for prunes if you want a slightly brighter, tarter version.
- This tagine reheats beautifully the next day, once the spices have had time to settle.
Questions
Why is lamb tagine cooked with prunes and honey?
The combination reflects a long-standing Moroccan taste for pairing meat with fruit and sweetness, a hallmark of festive and celebratory cooking. The sugar also helps the sauce reduce to a rich, glossy finish.
What cut of lamb works best for this tagine?
Shoulder or shanks are ideal, since both have enough connective tissue and fat to turn meltingly tender over a long, slow braise without drying out.
Can I use dried apricots instead of prunes?
Yes, dried apricots are a common variation and give a slightly tangier, brighter result. Soak them the same way as the prunes before adding them near the end of cooking.
How do I stop the sauce from being too sweet?
Balance the honey with a touch more black pepper and a squeeze of lemon at the end if needed, and taste as you add the honey rather than pouring it all in at once.
Learn it hands-on in Marrakech
Reading is one thing; doing it beside a local host is another. Book a Marrakech cooking class, or explore the medina on a guided food tour.