Lamb Tagine with Prunes

Lamb tagline with prunes

I was originally sceptical about using prunes instead of the more traditional apricots in this recipe - but OMG what a difference! It is so rich and dark and delicious! A firm favourite in our household and a dish I return to time and time again. Simple to scale up for a big dinner party, and also freezes really well for easy mid-week meals.

Olive oil
1/2 red onion, sliced
1 garlic clove, crushed
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp sweet paprika
1 tsp ground turmeric
1 pack Baddinsgill diced lamb
1/2 tin chopped tomatoes
100g stoned prunes, roughly chopped
100ml chicken stock
1 tsp sugar


  1. Fry the onion in olive oil for 4-5 minutes. Add the garlic and all the ground spices and fry for 2 minutes more, stirring with a wooden spoon.
  2. Season the lamb, add to the pot and cook for 5 minutes, stirring regularly. Add the chopped tomatoes, prunes, stock and sugar and bring to a good simmer, then reduce the heat to low. Add 50ml water and simmer gently for 3 hours. Stir the tagine every so often so it doesn't stick and burn on the bottom. If it reduces and thickens too quickly, add a splash more water to loosen it. You want a rich sauce that's still fairly liquid.
  3. Serve with couscous or flatbreads.

Recipe based on 'Moroccan Lamb Tagine' from Delicious Magazine.