Few dishes capture the essence of Moroccan cuisine like a tagine of lamb or beef with prunes. This sweet and savoury masterpiece is a celebration of flavours, blending tender, slow-cooked meat with the rich sweetness of prunes and the fragrant warmth of ginger, saffron, cinnamon, and pepper. Traditionally reserved for weddings, holiday gatherings, and other special occasions, this dish has a way of transforming any meal into a feast.
For me, this dish brings back memories of family celebrations, when the aroma of cinnamon and saffron would fill the house long before dinner was served. There’s something magical about gathering around the table with loved ones, tearing into freshly baked Moroccan bread, and enjoying the tender meat and sticky-sweet prunes that make this dish unforgettable.
Fun Fact: Did you know that the combination of meat and dried fruit has been a hallmark of Moroccan cooking since medieval times? Moroccan chefs were influenced by the culinary traditions of Andalusia, incorporating dried fruits like prunes, apricots, and dates to create the perfect balance of sweet and savoury.

Moroccan Lamb with Prunes Recipe
Ingredients
For the Meat Marinade:
- 1000g (2.2 lbs) lamb, (preferably from the leg with some bone)
- 2 tsp salt
- 1 tsp ras el hanout
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 2 garlic cloves, pressed or grated
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp cinnamon powder
- 5g fresh coriander, chopped
- 50 ml olive oil
- 50 ml sunflower oil
For Cooking the Meat:
- 225g yellow onion, finely chopped
- 15g fresh coriander, chopped
- 250ml water
- 15g honey, optional
For the Caramelized Onion:
- 25ml sunflower oil
- 250g yellow onion, sliced
- 15g honey
- 15g cane sugar
For the Final Dish:
- 125ml reserved juice from the meat
- 150g prunes
- Optional garnish: sesame seeds, fried almonds
Instructions
Step 1: Marinate the Meat
In a large bowl, combine the meat, salt, ras el hanout, turmeric, ginger, garlic powder, onion powder, black pepper, cinnamon, 5g of chopped coriander, and 25ml of sunflower oil. Mix well to coat the meat evenly. Let it sit while you prepare the other ingredients.
Step 2: Cook the Meat
Heat the olive oil and remaining sunflower oil in a large pan over medium heat. Add the marinated meat and cook for a few minutes, stirring regularly to brown it evenly. Add the finely chopped yellow onion and coriander, cooking briefly until fragrant.
Pour in the water, cane sugar, and honey, stirring to combine. Cover the pan and let the meat simmer for about 60 minutes, or until tender. Once cooked, carefully remove the meat from the pan and set it aside. Scoop out 125ml of the cooking juice and reserve it for later.
Step 3: Prepare the Prunes
Add the prunes to the pan with the remaining cooking juice. Cook over high heat for 7-10 minutes, or until the sauce thickens and the prunes are soft and sticky. Keep a close eye on the mixture to avoid burning.
Step 4: Caramelize the Onions
Heat the sunflower oil in a frying pan over medium heat. Add the sliced onions and cook until the edges are golden brown. Reduce the heat, cover, and cook for 15 minutes, allowing the onions to soften. Stir in the cane sugar, reserved juice, and honey. Cook for another 7-10 minutes until the onions are deeply caramelized and glossy.
Step 5: Assemble and Serve
Place the meat on a large serving platter and spoon the caramelized prunes and onions over the top. For an authentic touch, garnish with sesame seeds or fried almonds. Serve warm, accompanied by fresh Moroccan bread and a crisp salad.
A Dish That Brings People Together
This Moroccan lamb or beef with prunes isn’t just a meal—it’s an experience. The rich flavours and aromas will transport you to a Moroccan feast, whether you’re preparing it for a special occasion or a cosy family dinner. Pair it with a refreshing glass of mint tea to complete the experience.
For more Moroccan culinary inspiration, check out Classic Moroccan Bread Recipes or explore How to Prepare & season a Moroccan Tagine. These dishes, like the lamb with prunes, reflect the heart and soul of Moroccan hospitality and tradition.
So, gather your ingredients, take your time, and savour the process of creating this iconic dish. With every bite, you’ll be celebrating the vibrant flavours and timeless traditions of Morocco.
Fish Bastilla, or Pastilla de Poisson, is a culinary masterpiece for Special Occasions. A dish that perfectly encapsulates the artistry of Moroccan cuisine. This flaky, golden pie filled with savoury seafood is much more than a meal—it’s a symbol of elegance,

Moroccan Lamb Tagine with Prunes
Ingredients
Meat Marinade
- 1000 g 2.2 lbs lamb, (preferably from the leg with some bone)
- 2 tsp salt
- 1 tsp ras el hanout
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 2 garlic cloves pressed or grated
- 2 tsp onion powder
- 1 tsp black pepper
- 1 tsp cinnamon powder
- 5 g fresh coriander chopped
- 50 ml olive oil
For Cooking the Meat
- 50 ml sunflower oil
- 225 g yellow onion finely chopped
- 15 g fresh coriander chopped
- 250 ml water
caramelised Onion Mix
- 25 ml sunflower oil
- 250 g yellow onion sliced
- 15 g honey
- 15 g cane sugar
- 125 ml reserved juice from the meat
- 150 g prunes
Optional Garnish
- Sesame seeds
- Fried almonds
- Boiled egg halves or quail egg halves
Instructions
- Marinate the Meat in a large bowl by combining the meat, salt, ras el hanout, turmeric, ginger, garlic powder, onion powder, black pepper, cinnamon, 5g of chopped coriander, and 25ml of sunflower oil. Mix well to coat the meat evenly. Let it sit while you prepare the other ingredients.
- Heat the olive oil and remaining sunflower oil in a large pan over medium heat. Add the marinated meat and cook for a few minutes, stirring regularly to brown it evenly. Add the finely chopped yellow onion and coriander, cooking briefly until fragrant.
- Pour in the water, cane sugar, and honey, stirring to combine. Cover the pan and let the meat simmer for about 60 minutes, or until tender.
- Once cooked, carefully remove the meat from the pan and set it aside. Scoop out 125ml of the cooking juice and reserve it for later.
- Prepare the Prune mix by adding the prunes to the pan with the remaining cooking juice. Cook over high heat for 7-10 minutes, or until the sauce thickens and the prunes are soft and sticky. Keep a close eye on the mixture to avoid burning.
- Caramelize the onions by heating the sunflower oil in a frying pan over medium heat. Add the sliced onions and cook until the edges are golden brown. Reduce the heat, cover, and cook for 15 minutes, allowing the onions to soften. Stir in the cane sugar, reserved juice, and honey. Cook for another 7-10 minutes until the onions are deeply caramelized and glossy.
- To serve, place the meat on a large serving platter and spoon the caramelized prunes and onions over the top. For an authentic touch, garnish with sesame seeds or fried almonds. Serve warm, accompanied by fresh Moroccan bread and a crisp salad.