Lamb tagine with prunes

By Zaaffran – A taste of Morocco Food Truck

Serves 4

Time to cook: 1 ½ hours



1.5kg of Ovation lamb leg or shoulder cut into large pieces (bone in recommended for added flavour)

1 large onion, diced

4 cloves of garlic, crushed

1 teaspoon salt

½ teaspoon ground black pepper

1 heaped teaspoon of ras el hanout (traditional Moroccan spice mix)

1 teaspoon paprika

6 tablespoons olive oil

200g soaked prunes (soak in a cup of boiling water and set aside to cool)

50g roasted almond slices

1 tablespoon toasted sesame seeds


Toast the almond slices and sesame seeds in a dry pan over a low heat until golden brown.

Mix lamb, onion, garlic, spices and olive oil together in a tagine (or a wide, deep saucepan) add 1/2 cup water and cover with the lid. Bring to the boil and then reduce heat to a simmer. Simmer for an hour and a half or until the lamb is tender. Add a little water from time to time to ensure it doesn’t stick to the bottom or burn. The sauce should be thick and caramelised.

Add the prunes and simmer for a further ten minutes.

Serve in a single serve dish garnished with sliced almonds and sesame seeds.

Fresh flat bread is a great accompaniment.