Savor the Flavors of Morocco: Moroccan Lamb Tajine with Prunes


Are you ready to embark on a Moroccan gastronomic adventure? Prepare to be tempted by the delicious and aromatic Moroccan Lamb Tajine with Prunes. This meal combines soft, juicy lamb with a combination of enticing spices and the sweet, fruity goodness of prunes. It’s a rich, savory, and thoroughly fulfilling supper served with lavash bread and topped with sesame seeds.

Know your Ingredients for making Moroccan Lamb Tajine

  • Lamb: We begin with the star of the dish – tender lamb pieces. These are coated in a fragrant blend of spices to create a rich, flavorful base for the Tajine.
  • Olive Oil: Olive oil not only adds a healthy element to the dish but also helps in marinating the lamb pieces and infusing them with flavor.
  • Curcuma: Curcuma, or turmeric, brings a vibrant golden hue to the dish and lends a subtle earthy note to the overall flavor.
  • Paprika: Paprika adds a mild smokiness and a hint of sweetness, enhancing the complexity of the spices.
  • Cumin: Cumin provides an earthy warmth and a slightly nutty flavor to the lamb.
  • Garlic Powder: Garlic powder imparts a savory depth of flavor and a hint of pungency.
  • Salt: Salt is the fundamental seasoning that brings out the flavors of the meat and spices.
  • Pepper: Pepper adds a touch of heat, complementing the other spices.
  • Coriander: Coriander introduces a fresh, citrusy note to the dish, balancing the richness of the lamb.
  • Chili Powder: For those who enjoy a bit of heat, chili powder provides a kick of spiciness.
  • Cinnamon Powder: Cinnamon powder brings sweet, warming notes that are characteristic of Moroccan cuisine.
  • Cinnamon Stick: A cinnamon stick is used for an extra burst of cinnamon flavor and can be removed later.
  • Freshly Grated Ginger: Freshly grated ginger is a zesty addition, adding a hint of spiciness and a burst of freshness.
  • Onion, Diced Small: Onions are caramelized in the Tajine, adding a sweet and savory depth to the dish.
  • Lavash Bread: Lavash bread is the perfect accompaniment to this dish. It’s a thin, soft bread that’s ideal for scooping up the lamb and sauce.
  • Sesame Seeds: A sprinkle of sesame seeds adds a nutty crunch and an extra layer of flavor.

Instructions: (How to make Moroccan Lamb Tajine)

  1. Combine the lamb chunks with the olive oil, curcuma, paprika, cumin, garlic powder, salt, pepper, coriander, chili powder, cinnamon powder, and freshly grated ginger in a mixing bowl. Assist in fully coating each piece of meat with this flavorful marinade. Allow the lamb to marinade for at least one hour before beginning the cooking process, if time allows. During the marinating phase, the flavors enter the meat, resulting in a juicy and fragrant base for your Tajine.
  2. It’s now time to preheat your Tajine. In a small amount of oil, sauté the sliced onions until they turn a rich, caramelized brown. This first step gives the meal a sweet and delicious dimension.
  3. With the onions perfectly caramelized, it’s time to bring out the main attraction: the marinated lamb. Place the lamb chunks in the Tajine and sear on one side. Turn the lamb chunks after a few moments of sizzling and releasing their flavors to ensure even frying.
  4. Pour in a cup of water, nestle a cinnamon stick among the lamb chunks, and bring to a slow boil. Lower the heat to the lowest setting, cover your Tajine tightly, and wait for the magic to happen. Your lamb will tenderize and melt in your tongue over the course of two hours. One important thing to remember is to not lift the lid during this slow-cooking phase. Allowing the lamb to stew undisturbed ensures that it becomes imbued with the diversity of spices, resulting in a truly remarkable level of tenderness and flavor.
  5. After the two-hour simmering period is over, it’s time to add the star of the show – the prunes. These sweet, jewel-like nibbles offer a tantalizing contrast in flavor and texture. Place the prunes among the lamb chunks and simmer for another 20 minutes, uncovered. The prunes will absorb the savory flavors of the dish while imparting their inherent sweetness at this last stage, resulting in a well-balanced flavor profile.
  6. Remove the cinnamon stick from the Tajine just before serving, and then sprinkle a liberal handful of sesame seeds over the delicate, fragrant lamb. The sesame seeds add a delicate crunch to the dish while also adding taste and visual appeal.
  7. Serve your Moroccan Lamb Tajine with warm, silky lavash bread as it stands. Lavash, with its thin and pliable texture, is ideal for scooping up the savory lamb and its rich sauce.

The Beauty of Moroccan Cuisine:

Moroccan cuisine is recognized for its robust and diverse flavors, which incorporate influences from numerous cultures and areas, such as Arabic, Berber, and Mediterranean. Moroccan cuisine are distinguished by a delicate balance of sweet and savory flavors with a hint of spice. Spices like cinnamon, coriander, cumin, and paprika combine to produce a symphony of flavors that dance on your taste senses.

The slow-cooking process used in Tajines is a staple of Moroccan cuisine. This process allows the ingredients to blend together, resulting in rich, flavorful, and deeply gratifying dinners. The Tajine is a classic North African cookware with a characteristic conical lid that circulates steam and keeps the dish wet and tasty.

Why We Love Moroccan Lamb Tajine with Prunes:

Moroccan spices come together in this Moroccan Lamb Tajine. It’s a great representation of Morocco’s rich culinary tradition, with a delightful combination of sweetness from prunes and aromatic spices, tenderness from slow-cooked lamb, and a delightful crunch from sesame seeds. Each taste conveys a story of culinary traditions passed down through centuries, Moroccan hospitality, and the seductive charm of North African cuisine.

Why You’ll Love It:

  • It’s an authentic Moroccan experience in the comfort of your own home. This recipe captures the essence of Moroccan food, transporting you to the bustling streets of Marrakech or the coastal towns of Essaouira.
  • Slow cooking ensures that the lamb becomes soft and imbued with the spices’ aromas. It’s a true labor of love that yields a fulfilling and delectable dinner.
  • The blend of sweet and savory flavors, as well as the unusual spice combination, results in a flavor profile that is both soothing and experimental.
  • The addition of prunes provides a unique twist, delivering natural sweetness as well as an appealing textural contrast.
  • Sesame seeds are the ideal finishing touch, bringing a layer of nuttiness and crunch that elevates this meal to new heights.

In Conclusion:

You’re not just eating a meal when you relish every mouthful of this Moroccan Lamb Tajine with Prunes; you’re experiencing the heart and spirit of Moroccan culture. Moroccan hospitality, alluring fragrances of spices, and a delicate mix of flavors all come together. You’re not just eating a meal when you relish every mouthful of this Moroccan Lamb Tajine with Prunes; you’re experiencing the heart and spirit of Moroccan culture. Moroccan hospitality, alluring fragrances of its spices, and a delicate mix of flavors all combine on your plate. You have a lot on your plate.

So, take a minute to immerse yourself in Morocco’s culinary traditions, savoring each bite as an opportunity to discover new flavors and make lasting memories. We hope you enjoy this recipe as much as we do and that it becomes a fixture in your home, shared with family and friends.

Moroccan lamb tajine with prunes

Course Main Course


  • 1.5 kg lamb
  • 2 tbsp olive oil
  • 1 tsp curcuma
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp coriander
  • ½ chili powder
  • 1 tsp cinnamon powder
  • 1 cinnamon stick
  • 1 thumb freshly grated ginger
  • 1 onion diced small
  • 1 cup of water

To serve:

  • Lavash bread
  • Sesame seeds


  • In a mixing bowl add the lamb pieces with all the spices and olive oil, mix to combine and the meat is well coated in the marinate. If you have the time, let it marinate at least 1 hour before cooking the tajine.
  • Heat up your tajine, if you don’t have a tajine, use a deep pan with a cover. Add a bit of oil to the tajine, cook the onions until caramelized then add in the meat. Let the lamb sear on one side then turn the lamb around, add the water and the cinnamon stick and bring to a boil, then lower the heat to the lowest setting and cover. Let it simmer for 2 hours. Do not lift the cover until the 2 hours has passed. After 2 hours add in the prunes, and let the tajine cook, uncovered for another 20 minutes.
  • Remove the cinnamon stick, sprinkle some sesame seeds over the lamb and serve with lavash bread.


    Love, your Pure Plate

      Low carb made with love

        Keyword Moroccan lamb tajine with prunes

        Expert Notes (For making Moroccan Lamb Tajine perfectly)

        Balancing Act of Spices: Moroccan cuisine is famous for its complex spice combinations. To achieve a harmonious flavor profile, this recipe features a precise balance of several spices such as cumin, coriander, and cinnamon. When replicating this recipe, pay attention to the proportions and make sure no single spice overpowers the others.

        Tajine Cooking Technique: The Tajine, a classic North African cooking vessel, is essential to this recipe. The conical cover circulates steam, which keeps the lamb soft and the tastes intact. If you don’t have a Tajine, you can substitute a heavy-bottomed pot with a tightly fitting lid, but the cooking time will be slightly altered.

        The Magic of Slow Cooking: The secret to the lamb’s delicate, melt-in-your-mouth texture is to slow-cook it for two hours. Patience is essential here; resist opening the lid during this stage to enable the spices and flavors to fully infuse. This slow-cooking technique is unique to Moroccan cuisine and is well worth the time and effort.

        Prunes as a Flavorful Element: In this dish, the addition of prunes adds a wonderful touch. They offer a delightful textural texture to the savory lamb by providing a sweet and slightly sour counterpoint. To improve the whole experience, use high-quality prunes.

        Versatile Lavash Bread: While the recipe calls for lavash bread, you may also serve this dish with couscous, rice, or simply a salad. The thin, soft texture of lavash bread is great for scooping up the lamb and its rich sauce, but feel free to experiment with alternative serving choices to suit your tastes.

        Thank You

        Thank you so much for reading this Moroccan Lamb Tajine recipe! I hope you try this recipe and that you enjoy it as much as my family and I did! When you do make this Moroccon Lamb Tajine, be sure to tag me on Instagram @pure_plates_recipe!

        See you soon!

        Love, Your Pure Plate!

        Low-carb made with Love

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