A festive and fragrant tagine, combining the tenderness of lamb, the warmth of saffron and the sweetness of dried fruits, prunes, raisins and almonds, for an irresistible sweet and savory balance and a true taste of the traditional Morocco we love so much.
~1 kg of lamb in pieces (shoulder, leg, depending on availability)
2 sliced onions + 2-3 cloves of garlic (chopped)
A few saffron threads (preferably infused in a little hot water)
Spices: ginger, cinnamon, salt, pepper, to taste
Olive oil (or neutral oil) for cooking
~300–500 g of pitted prunes (or according to taste)
~100g of blanched almonds (or lightly toasted/fried)
~100–150 g of raisins (optional but recommended for added sweetness)
Optional: a little honey or sugar to accentuate the sweet and savory note (according to preference)
Preparation time: ~20-25 min
Cooking time: ~1 hour to 1 hour 30 minutes, depending on the desired tenderness of the lamb
In a tagine dish or casserole, fry the onions and garlic in a little oil until translucent.
Add the pieces of lamb, brown them on all sides, then season with salt and pepper.
Add the spices: ginger, cinnamon, then the saffron (pre-infused) to thoroughly flavor the meat. Mix to coat the pieces.
Cover the meat with water (or light stock) up to halfway up, reduce the heat, cover and simmer gently for about 40-50 minutes.
Add the prunes (and raisins if used), mix gently, then continue cooking for 20-30 minutes so that the dried fruit absorbs the flavors and softens.
A few minutes before the end, stir in the blanched (or toasted) almonds and adjust the seasoning (salt, pepper). If you like sweet and savory, add a drizzle of honey or a little sugar at this point.
Serve hot, directly in the tagine, ideally accompanied by semolina, Moroccan bread or roasted vegetables, for a complete and convivial meal.
Present the dish in a traditional earthenware tagine; the coppery color of the dish contrasts beautifully with the prunes and almonds.
Before serving, scatter a few whole almonds and some uninfused saffron threads on top; this recalls the richness of the spice and makes the dish visually refined.
Add some fresh coriander or chopped parsley to bring a touch of green that balances the warm, sweet tones of the dish.
Serve with Moroccan bread or neutral semolina to fully appreciate the sweet and savory sauce and the aromas of saffron.
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