Lamb Tagine with Apricots and Prunes
Cook time
Total time
Cuisine: Moroccan
Serves: 4-6
  • 3 tbs. olive oil
  • 3 lbs boneless leg of lamb, trimmed and cut into 1 inch cubes
  • 1 large yellow onion, chopped
  • 1 tsp cinnamon
  • 2 tsp freshly grated ginger
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ bunch cilantro, chopped
  • 1 tsp salt
  • ½ teaspoon pepper
  • 1½ cups low sodium beef broth
  • 3 tbs honey
  • 1 cup dried apricots
  • 1 cup dried, pitted prunes
  • 1 tbs sesame seeds, for garnish
  • ½ cup walnut halves, for garnish
  1. In a cooking tagine or Dutch oven, heat the olive oil and brown the lamb on all sides. Remove the lamb to a platter.
  2. Saute the onion for about 5 minutes until they begin to soften. Return the meat to the pan and add the cinnamon, ginger, turmeric cumin, cilantro, salt and pepper. Continue cooking for 2 minutes.
  3. Add the beef broth. Lower the heat, cover, and simmer 1 hour 15 minutes.
  4. Stir in the honey, apricots, and prunes and cook for a further 15 minutes.
  5. Remove the lamb ad fruit from the tagine and place on a serving tagine or platter. Spoon the sauce over the meat and fruit.
  6. Garnish with the walnut halves and sesame seeds.
Recipe by Kitchen Conundrum at