Lamb Tagine with Prunes

40 min 8 servings


721 Kcal
27g Fat
61.1g Carbs
14.8g Net Carbs
33.6g Sugars
58.6g Protein


  • For the tagine:
  • 1.5 kg or 2 pounds of diced lamb shoulder (you can use beef or chicken too)
  • 3 onions, sliced
  • 3 garlic cloves, sliced
  • a small bunch tied together of parley and coriander/cilantro (about 1 oz / 30 g total)
  • 2 cinnamon sticks
  • 10 saffron threads
  • 1 tsp of ground ginger
  • 1 tsp of ground ginger
  • 1/4 tsp of pepper
  • 1/2 tsp of salt or to taste
  • 1 1/4 cup or 350ml of water
  • For the prune sauce:
  • 1 pound or 500g of stoned dried prunes
  • 1 tbsp of olive oil
  • 5 tbsp of honey
  • 2 tsp of cinnamon powder
  • 1/2 tsp of salt
  • 1 cup or 250ml of water
  • For decorating:
  • 1 cup or 100g of blanched almonds
  • 2 tbsp of sesame seeds


  1. For the tagine:
  2. Heat the olive oil in a large pan on medium heat. Add the lamb, onion, and garlic. Stir around for 3 minutes.
  3. Add the ground ginger, cinnamon, cinnamon sticks, salt, pepper, and water. Dissolve the saffron threads in a few tablespoons of warm water and add as well.
  4. Put the heat on medium until you get a gentle simmer. Lower the heat and cover for 20 minutes, until the meat becomes tender and the sauce has reduced. Make sure to give it a little stir every 5 minutes or so.
  5. You can either serve this immediately after doing the prune sauce or set aside for later and do the prune sauce then.
  6. For the prune sauce:
  7. You can make this as the meat is cooking or, if you are planning to eat the tagine later, make it while reheating the meat on low for 10 minutes.
  8. Place the olive oil, prunes, cinnamon powder, honey, salt, and water in a medium saucepan on medium heat.
  9. Bring to a simmer and cover. Cook on low heat for 15 minutes, until the sauce is reduced and prunes soft.
  10. For decorating:
  11. Place the almonds and a drop of olive oil in a frying pan on medium heat. Cook for about 5 minutes or until the almonds start browning. Be careful not to burn them, as it can happen easily if the heat is too high or if you leave them for too long! Prepare a plate with some kitchen paper on the side. Once the almonds have a golden/brown color, take them off the heat and put them on the paper to remove the excess oil.
  12. Place the sesame seeds in a frying pan (no oil this time) on medium heat. Cook for about 5 minutes or until they turn golden. Take them off the heat and place them in a bowl aside.
  13. Serving: Once all the food is prepped, you can serve. Start by placing the meat on a serving plate. Cover with the prune sauce and decorate with the almonds and sesame seeds. It is ready! Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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