Lamb Tagine with Prunes and Toasted Almonds
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
African · 130 min · Lamb · dairy-free, high-protein
620 cal
40g protein
34g carbs
36g fat
per serving · estimated
Ingredients
- 1 lb lamb shoulder, cubed
- 1 medium yellow onion
- 1/2 cup pitted prunes
- 1/4 cup blanched almonds
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tbsp honey
- 1/2 tbsp toasted sesame seeds
- 1 1/2 tbsp olive oil
Method (tap to check — screen stays awake)
- Season lamb with salt, cinnamon, and ginger. Brown in batches in olive oil over medium-high heat, about 8 minutes total.
- Add sliced onions and cook 6 minutes until soft, scraping the browned bits from the bottom.
- Pour in 2 cups water, cover, and simmer on low 1 1/2 hours until the lamb is fork-tender, topping up with a splash of water if it dries out.
- Meanwhile toast the almonds in a dry pan over medium until golden, 4 minutes; set aside.
- Add prunes and honey, then reduce uncovered 10 minutes into a glossy sauce.
- Scatter almonds and sesame seeds over the top and serve with couscous.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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