Slow Cooked Moroccan Lamb Tagine

Slow Cooked Moroccan Lamb Tagine

   10-12 SERVINGS


5 pounds Cedar Springs/Shepherd’s Pride boneless lamb stew meat, lamb shoulder or leg of lamb, trimmed of fat and cut into 1-inch cubes
6 cups chicken stock or canned low-sodium chicken broth
1 large onion, cut into ½ inch dice
4 teaspoons freshly ground black pepper
2 large cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon saffron threads
Coarse (kosher) salt, to taste
12 ounces pitted prunes, coarsely chopped
2 tablespoons honey
1 tablespoon ground cinnamon
3 tablespoons chopped fresh flat-leaf parsley leaves
1 teaspoon orange flower water
Fresh lemon juice, to taste
3 tablespoons sliced almonds, for garnish


  1. Place the lamb in a tagine or large stockpot along with the chicken stock, onion, pepper, garlic, ginger, saffron, and salt. Bring to a boil over high heat, then reduce the heat to low and simmer the lamb gently, uncovered, for 1 ½ hours.
  2. Add the prunes, honey, and cinnamon to the tagine and stir. Continue cooking, uncovered, until the lamb is very tender, about 30 minutes more.
  3. When you’re ready to serve, stir in the parsley, orange flower water, and lemon juice and remove the pot from the heat. Taste and adjust the seasonings. Transfer the tagine to a large, shallow serving bowl or platter and garnish with the sliced almonds to serve.
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