Supperclub Morocco: Paula Wolfert’s Lamb Tagine with Prunes and Almonds

lamb tagine.jpg

Paula Wolfert’s Lamb Tagine with Prunes and Almonds

From The Food of Morocco, Paula Wolfert

Serves 4 to 6


3 lbs bone in lamb shoulder, cut into 2 inch chunks

1 T evoo

2 T unsalted butter

3 garlic cloves, crushed to a paste w 1 tsp salt

1 T LaKama spice mixture: 1 tsp each ground ginger and turmeric, white pepper; ½ tsp cinnamon; pinch of grated nutmeg [good with fish, lamb, chicken, winter root veg)

2 T saffron water (1/2 tsp saffron crushed in 1 C hot water)

1 lb unpitted large prunes

1 tsp cinnamon

1 T orange flower water

3 T sugar

1 cup blanched whole almonds, toasted

1 T toasted sesame seeds



  1. Combine oil and 1T of butter with garlic, spices, saffron water, ½ tsp salt and pinch black pepper in a tagine (or Dutch oven), warm for a few minutes, then add in meat gradually so spice mixture coats all sides.  Add 1 cup water and bring to boil, then lower heat, cover, simmer for 2 ½ hours.
  2. Soak prunes in water to cover for 1 hour.
  3. After lamb has cooked for 1 hour, remove ¼ cup of the juices to a medium skillet, add drained prunes, cinnamon, orange flower water, sugar and cook slowly to caramelize prunes, about 20 mins.
  4. Use slotted spoons to remove prunes, reserving liquid.
  5. Add remaining 1T butter to the pan juices and another ¼ cup meat juices, set aside.
  6. When lamb is tender, reheat pan sauce and brown chunks of lamb in batches until glazed on all sides, add to prunes.
  7. Defat meat juices in the tagine. Add the lamb and prunes and cook over low heat for 30 mins, or until lamb is falling off bone.  Remove bones.
  8. Serve in tagine, decorated with almonds and sesame seeds.




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