Lamb Tagine with Prunes and Almonds

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Moroccan-inspired one-pot masterpiece combining slow-braised lamb, sweet prunes, and toasted almonds for a harmonious balance of flavors. This Moroccan-inspired one-pot recipe, ready in about 80 minutes, pairs lamb shoulder, prunes, almonds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 60 min Serves 4 Moroccan cuisine 450 cal/serving

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Ingredients

500 g lamb shoulder
100 g prunes
50 g almonds
50 g dried apricots
1 tsp cinnamon
10 saffron threads
3 tbsp olive oil

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Instructions

Step 1: Heat 2 tbsp olive oil in a heavy pot over medium heat. Add cubed lamb (2cm pieces) and brown on all sides (8-10 minutes), removing and setting aside.
Step 2: Add prunes, apricots, chopped almonds, and cinnamon to the pot. Cook 3 minutes until fragrant. Stir in saffron threads and 200ml water. Return lamb to the pot, bring to a simmer.
Step 3: Cover and braise for 1 hour until lamb is tender. Adjust seasoning, then serve over couscous with a drizzle of olive oil and additional chopped almonds.