Lham Bil Barqouq (Moroccan Lamb Tagine with Prunes and Almonds)
Local name: لحم بالبرقوق
In short: Lamb braised until spoon-tender with onion, cinnamon and saffron, then topped with honeyed prunes, toasted almonds and sesame seeds. It takes about 2 h 55 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 2 h 30 min
- Total
- 2 h 55 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 620 kcal
Sweet and savory meet in this festive tagine, a favorite for Eid, weddings and family lunches with guests. Lamb simmers slowly with onion, ginger and cinnamon until it falls off the bone, while prunes poach in a little honey and cooking juices to a sticky glaze. Toasted almonds and sesame seeds are sprinkled over the top. The sauce is rich and glossy, so keep bread nearby.
Instructions
- Put the lamb, oil, onions, garlic, ginger, turmeric, pepper, cinnamon stick, saffron and salt in a heavy pot. Cook over medium heat for 5 minutes, turning the meat, until it loses its raw color.
- Add the water and bring to a simmer. Cover and cook gently for 1 hour 30 minutes, turning the meat now and then, until it is very tender and pulls away from the bone.
- Lift the meat onto a plate and keep it warm. Boil the sauce uncovered for 10 to 15 minutes, until reduced and thick enough to coat a spoon.
- Add the prunes, honey and ground cinnamon to the sauce. Simmer for 10 minutes, stirring now and then, until the prunes are plump and the sauce is syrupy.
- Meanwhile, fry the almonds in the oil over medium heat for 2 to 3 minutes, until golden. Drain on paper towels.
- Return the lamb to the pot for 5 minutes to warm through. Pile the meat on a dish, spoon the prunes and sauce over the top and scatter with the almonds and sesame seeds.
Tips
- Dried apricots or raisins can replace some of the prunes. Soak very dry prunes in hot water for 10 minutes first so they plump up in the sauce.
- The lamb is ready when a fork slides in with no resistance. If the sauce is thin, keep boiling it without the lid, because the honey and prunes thicken it further.
Questions and answers
Can I make this lamb tagine with beef?
Yes. Use chuck or shin cut into large chunks and cook for about 2 hours, adding a little hot water if the pot dries out. The prunes and sauce work the same way.
Is lamb with prunes too sweet?
The sweetness is gentle and balanced by onion, ginger and black pepper. If you prefer less, cut the honey to 1 tablespoon and add a squeeze of lemon at the end.
Can I make lamb and prune tagine ahead?
Yes. It reheats well and tastes even better the next day. Refrigerate for up to 3 days and add the almonds and sesame just before serving so they stay crisp.
How long does it take to make Lham Bil Barqouq (Moroccan Lamb Tagine with Prunes and Almonds)?
About 2 h 55 min in total: 25 min of preparation and 2 h 30 min of cooking.
How many calories are in Lham Bil Barqouq (Moroccan Lamb Tagine with Prunes and Almonds)?
About 620 kcal per serving, with 28 g of protein, 41 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 41 g |
| Fat | 38 g |
| Fiber | 5 g |
| Sugar | 30 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
