Moroccan · Main course
Sefrou Cherry & Lamb Tagine
Sefrou, near Fes, celebrates its cherry harvest every June, and this seasonal tagine braises lamb with fresh or dried cherries whose tartness cuts the rich, saffron-scented meat. The cherries burst into a ruby sauce balanced with a little honey and cinnamon — a beautiful, unusual tagine tied to one of Morocco's oldest festivals.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Serves
- 4
- Level
- Medium
Ingredients
- 800 g lamb shoulder, cubed
- 300 g cherries, pitted (or 150 g dried sour cherries)
- 2 onions, grated
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- Pinch of saffron
- 3 tbsp olive oil plus 20 g butter
- 1 tbsp honey
- 1 tsp red wine vinegar (optional, for tartness)
- 50 g flaked almonds, toasted
- Salt and pepper
Method
- 1
Brown
Sear the lamb in oil and butter, then add the onion, ginger, cinnamon, saffron, salt and pepper.
- 2
Braise
Add water to come halfway up, cover and simmer 70 minutes until the lamb is nearly tender.
- 3
Add cherries
Stir in the cherries and honey (and the vinegar if using dried cherries), and cook 15 minutes until they soften and colour the sauce ruby.
- 4
Reduce
Uncover and reduce to a glossy sauce, taking care not to crush all the cherries.
- 5
Finish
Scatter with toasted flaked almonds.
- 6
Serve
Serve hot with bread; the tartness makes it lighter than most sweet tagines.
Chef's tips
- Fresh cherries in season are the treat, but dried sour cherries give a reliable tart-sweet balance year round.
- Keep some cherries whole for texture — don't stir them to a jam.
- A splash of vinegar restores the fresh-cherry tartness when using dried fruit.
Frequently asked questions
Is the Sefrou cherry festival real?
Yes — the Fête des Cerises in Sefrou is one of Morocco's oldest festivals, celebrating the June cherry harvest with music, parades and a cherry queen.
Sweet or sour cherries?
Sour or slightly tart cherries work best against the rich lamb. If using sweet cherries, add the vinegar to keep the dish balanced.