If you’re searching for an authentic Moroccan Lamb Tagine with Prunes, Saffron & Chickpeas, this rich and aromatic North African dish delivers deep flavor, tender meat, and a perfectly balanced sweet-and-savory sauce. Slow-simmered with warm spices, delicate saffron, and naturally sweet prunes, this traditional Moroccan lamb tagine is ideal for family dinners, special occasions, or when you want to explore bold global flavors at home.
This classic Moroccan recipe combines melt-in-your-mouth lamb with earthy chickpeas and a fragrant spice blend of cinnamon, cumin, and ginger. The result is a comforting, hearty dish that pairs beautifully with couscous or warm crusty bread.
Why You’ll Love This Moroccan Lamb Tagine
- Authentic Moroccan flavors
- Tender, slow-cooked lamb
- Naturally sweetened with prunes and honey
- Protein-rich thanks to chickpeas
- Perfect for meal prep or entertaining
This Moroccan lamb tagine recipe follows traditional cooking techniques while remaining simple enough for home cooks.
Ingredients
- 2 lbs lamb shoulder or leg, cut into large chunks
- 2 tbsp olive oil
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- ½ tsp ground ginger
- Pinch of saffron threads, steeped in 2 tbsp warm water
- 1½ cups chicken or lamb broth
- 1 (14 oz) can chickpeas, drained and rinsed
- 1 cup dried prunes, halved
- 2 tbsp honey
- Salt and black pepper, to taste
- 2 tbsp chopped fresh cilantro or flat-leaf parsley (for garnish)
How to Make Moroccan Lamb Tagine with Prunes
1. Brown the Lamb
Heat olive oil in a large Dutch oven or traditional tagine over medium-high heat. Add the lamb pieces in batches, ensuring not to overcrowd the pot. Brown the meat on all sides to develop a rich caramelized crust. This step builds the deep flavor base essential for an authentic Moroccan lamb tagine. Remove the browned lamb and set aside.
2. Sauté the Aromatics
In the same pot, add the diced onion and cook for about 5–6 minutes until soft and golden. Stir in the minced garlic, cinnamon, cumin, and ginger. Cook for another minute, stirring constantly to release the spices’ fragrance without burning them.
3. Slow Simmer the Tagine
Return the lamb to the pot. Pour in the saffron-infused water and broth. Bring everything to a gentle simmer, then reduce the heat to low. Cover and cook slowly for 1½ to 2 hours, or until the lamb becomes fork-tender. The slow cooking process allows the spices to infuse deeply into the meat.
4. Add Chickpeas and Prunes
Once the lamb is tender, stir in the chickpeas, halved prunes, and honey. These ingredients create the signature sweet-and-savory balance that defines Moroccan lamb tagine with prunes. Simmer uncovered for an additional 15–20 minutes, allowing the sauce to thicken slightly.
5. Adjust Seasoning and Garnish
Taste the sauce and adjust with salt and black pepper as needed. Sprinkle freshly chopped cilantro or flat-leaf parsley on top just before serving for brightness and freshness.
Serving Suggestions
Serve this Moroccan lamb tagine hot over fluffy couscous, steamed rice, or with warm Moroccan bread. The rich sauce soaks beautifully into grains, making every bite flavorful and satisfying. For an authentic presentation, serve directly from the tagine pot at the center of the table.
Expert Tips for the Best Moroccan Lamb Tagine
- Use lamb shoulder for the most tender results.
- Do not rush the simmering process—slow cooking is key.
- Steep saffron properly to maximize its aroma and color.
- The dish tastes even better the next day as flavors deepen.
Nutritional Information
Prep Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4–6
Calories: Approximately 675 kcal per serving
Final Thoughts
This Moroccan Lamb Tagine with Prunes, Saffron & Chickpeas is a stunning dish that combines warmth, sweetness, and savory richness in every bite. Whether you’re exploring Moroccan cuisine for the first time or adding a new favorite to your collection, this slow-cooked lamb tagine recipe is guaranteed to impress.