Lamb Tagine with Prunes

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 8

Stay focused. Keep the screen awake while cooking.

Heat olive oil in a large tagine or heavy pot over medium heat.

Ingredients quick view

2 lbs boneless lamb shoulder, cut into chunks

2 cups pitted prunes

1 large onion, chopped

4 cloves garlic, minced

2 tbsp olive oil

1 tsp ground cumin

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp turmeric

1/2 tsp black pepper

2 cups chicken broth

Salt to taste

Fresh cilantro for garnish (optional)

Start cooking the lamb early to develop deeper flavors as it simmers.

If you prefer a thicker sauce, uncover the tagine for the last 30 minutes of cooking.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.