Moroccan · Main course
Wedding Lamb Tagine with Figs & Walnuts
An autumn wedding tagine that pairs tender lamb with plump dried figs and toasted walnuts in a saffron-and-honey sauce scented with cinnamon and orange-blossom. The figs soften into jammy sweetness and the walnuts add richness and crunch, a celebratory dish that feels both rustic and luxurious.
- Prep
- 25 min
- Cook
- 110 min
- Total
- 135 min
- Serves
- 5
- Level
- Medium
Ingredients
- 1.2 kg bone-in lamb, in pieces
- 2 onions, grated
- Generous pinch of saffron, bloomed
- 1 tsp ground ginger and 2 cinnamon sticks
- 3 tbsp olive oil or smen
- 250 g soft dried figs
- 3 tbsp honey
- 80 g walnuts, toasted
- 1 tbsp orange-blossom water
- Salt and black pepper
Method
- 1
Marinate
Rub the lamb with grated onion, saffron, ginger, salt and pepper and rest 20 minutes.
- 2
Braise
Warm the fat in a tagine, add the lamb, marinade, cinnamon and 300 ml water and cook gently for about 90 minutes until tender.
- 3
Plump the figs
Meanwhile, simmer the figs briefly in a little water with the honey until soft and glossy.
- 4
Combine
Reduce the lamb sauce, add the honeyed figs and orange-blossom water and simmer 10 minutes so the figs meld into the sauce.
- 5
Finish
Scatter with toasted walnuts and serve, letting each portion get both figs and nuts.
Chef's tips
- Add the walnuts at the end so they keep their crunch against the soft figs and meat.
- Choose soft, moist dried figs; hard ones stay leathery even after simmering.
- A splash of orange-blossom water lifts the sweetness and gives the tagine its celebratory perfume.
Frequently asked questions
Can I use fresh figs?
Fresh figs work in late summer but break down quickly; add them only in the last few minutes so they warm through without collapsing entirely.
What sides suit this tagine?
Plain steamed couscous or bread to soak up the sweet sauce, and a sharp, simple salad to balance the richness.