Lamb and prune tagine

lamb and prune tagine 1

Every day is a perfect day for a tagine, but on cold rainy days it is particularly delicious. This lamb and prune tagine has only a few ingredients that gives it a major flavour punch. The sweetness of the prunes compliment the rich lamb extremely well, while the white wine softens the meat and makes for a wonderful sauce to go with the couscous. I’ve said it a million times and I’ll say it again: if you don’t have a tagine yet, please invest in one … you will thank me for it. 🙂

lamb and prune tagine 2


600g lamb (I used chops)

1 onion, chopped

1 teaspoon garlic

2 teaspoons cinnamon

1 teaspoon ginger

1 teaspoon turmeric

100 ml white wine

500 ml water

2 tablespoons honey

Handful of prunes, pitted

Sesame seeds

Almond flakes

Mint and pomegranate seeds (optional)


  1. Fry the onion and garlic in a splash of olive oil in the base of the tagine on the stove top. Once the onions turn translucent, brown the lamb.
  2. Add the cinnamon, ginger and turmeric and fry for another 5 minutes.
  3. Pour in the white wine, water and honey. Cover the base of the tagine with the lid and cook for around 2 hours on a low heat.
  4. Add the prunes and cover again. Cook for another hour or so.
  5. Serve with couscous, sesame seeds and almond flakes. Mint and pomegranate also gives it a nice zing.

lamb and prune tagine 3


8 thoughts on “Lamb and prune tagine

  1. Oh yes yes yes!! I need some more tagine ideas in my life. When you make a cookbook (I’m assuming you will someday lol) I hope you make a tagine and North African food cookbook 😉 Another winner!

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