Moroccan Tagine with Lamb and Prunes (Dairy & Egg-Free)

Ingredients

• 2 lbs Lamb shoulder
• 2 tablespoons Olive oil
• 2 medium Onions
• 4 cloves Garlic
• 1 tablespoon Ginger
• 2 Cinnamon sticks
• 1 teaspoon Turmeric
• 1 teaspoon Cumin
• 0.5 teaspoon Saffron threads
• 2 cups Lamb or vegetable broth
• 1 cup Prunes
• 0.5 cup Almonds
• 1 tablespoon Honey
• 0.25 cup Cilantro

Instructions

1. 1Cut the 2 lbs of lamb shoulder into 2-inch cubes. Season the lamb cubes with salt and pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 400°F/200°C). Brown the lamb cubes in batches until all sides are golden brown, about 3-4 minutes per batch. Remove the browned lamb from the pot and set it aside on a plate.
3. 3Add the 2 medium onions to the same pot and cook, stirring occasionally, until they are softened and lightly golden, about 5 minutes. Add the 4 cloves of minced garlic and the 1 tablespoon of grated ginger, and cook for another minute until fragrant.
4. 4Return the browned lamb cubes to the pot with the onions, garlic, and ginger. Add the 2 cinnamon sticks, 1 teaspoon of turmeric, 1 teaspoon of cumin, and 0.5 teaspoon of saffron threads. Stir everything together to coat the lamb and vegetables with the spices.
5. 5Pour in the 2 cups of lamb or vegetable broth. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot tightly and let it simmer for 1.5 to 2 hours, or until the lamb is very tender and easily pulls apart with a fork. The internal temperature of the lamb should reach at least 195°F (90°C).
6. 6Stir in the 1 cup of prunes and the 0.5 cup of almonds. Continue to simmer, uncovered, for another 15 minutes, allowing the prunes to soften and the sauce to thicken slightly.
7. 7Stir in the 1 tablespoon of honey. Taste the tagine and add more salt or pepper if needed. Remove and discard the 2 cinnamon sticks before serving.
8. 8Garnish the tagine with the 0.25 cup of chopped cilantro and serve hot.

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