Moroccan Tagine Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron, cinnamon, and pepper. It's popular as a traditional offering at holiday gatherings, weddings, and other special occasions.
Of course, no special occasion is needed in order for a tagine of lamb with prunes to appear on the table. Prep work is minimal, making it a perfect choice for casual family meals. Although the use of a clay or ceramic tagine is most traditional, most Moroccan cooks prepare this dish in a pressure cooker as it speeds things up. Tender cuts of meat (some pieces on the bone) will give the best results.
The cooking time listed below is for the pressure cooker method. Double or triple this time if using a conventional pot or tagine. Note that the onion preparation is different for the tagine method.
You may also want to try other sweet and spicy Moroccan tagines.
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