Moroccan Lamb Tagine with Prunes, Toasted Almonds, Preserved Lemon, Cinnamon and Saffron Couscous

Season the lamb generously with salt and all the ground spices (cinnamon, ginger, cumin, turmeric, paprika, black pepper). Mix well and let the spiced lamb rest for at least 30 minutes, or ideally overnight in the refrigerator. The spices need time to penetrate.

Ingredients

• For the tagine:
• 1.2 kg (2.6 lbs) bone-in lamb shoulder, cut into large chunks
• 2 large white onions, finely grated (not sliced — grated onion creates a sauce base)
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp sweet paprika
• 1/4 tsp ground black pepper
• A generous pinch of saffron threads, bloomed in 3 tbsp warm water
• 200g (7 oz) pitted prunes (Agen or Californian — soft, sweet, not dried-out)
• 2 tbsp honey
• 1 tsp ground cinnamon (additional, for the prune glaze)
• 600ml (2.5 cups) water or light chicken broth
• Salt to taste
• For serving:
• 1/2 cup whole blanched almonds, toasted in butter until golden
• 1 preserved lemon quarter, pulp discarded, rind finely sliced
• Fresh flat-leaf parsley and cilantro, roughly chopped
• Sesame seeds (white or black)
• For the saffron couscous:
• 300g (1.5 cups) couscous
• A generous pinch of saffron, bloomed in 350ml (1.5 cups) boiling water
• 1 tbsp butter
• 1/2 tsp salt

Instructions

1. Season the lamb generously with salt and all the ground spices (cinnamon, ginger, cumin, turmeric, paprika, black pepper). Mix well and let the spiced lamb rest for at least 30 minutes, or ideally overnight in the refrigerator. The spices need time to penetrate.
2. In a heavy-based pot or tagine base, heat the olive oil over medium-high heat. Brown the lamb pieces in batches until deeply caramelized on all sides — 3-4 minutes per side. Do not rush this step. The fond that forms on the bottom of the pot is flavor. Remove lamb and set aside.
3. In the same pot, add the grated onion (it should be almost liquid). Cook over medium heat for 10-12 minutes, stirring frequently, until the onion reduces dramatically, losing all its moisture and turning pale gold. Add the garlic and cook 2 more minutes.
4. Return the lamb to the pot. Add the saffron water and broth. The liquid should come about halfway up the meat — not covering it fully. Bring to a gentle boil, then reduce heat to the lowest possible simmer. Cover tightly and cook for 1.5 to 2 hours until the lamb is completely tender and pulling away from the bone.
5. When the lamb is done, remove it from the pot and set aside. Increase heat to medium and reduce the sauce for 10-15 minutes until thick and glossy.
6. Meanwhile, make the prune glaze: combine prunes, honey, ground cinnamon, and 3 tbsp water in a small saucepan. Cook over medium heat for 5-7 minutes until the prunes are soft and lacquered in a dark, sticky syrup.
7. Make the saffron couscous: bloom saffron in boiling water for 3 minutes. Pour over couscous in a bowl, add butter and salt, cover tightly with a plate, and steam for 5 minutes. Fluff with a fork — the couscous should be golden, fragrant, and perfectly separated.
8. Return lamb to the pot and reheat gently in the sauce. Transfer to a serving platter or bring the tagine to the table. Arrange the glazed prunes over the top. Scatter toasted almonds, preserved lemon strips, chopped herbs, and sesame seeds. The aroma of this dish — cinnamon, saffron, sweet prunes, rich lamb — is the smell of Marrakech medina at dusk, wafting from every doorway.