Cinnamon arrived in Morocco via the Arab and Moorish spice routes of the 11th century, and it became central to the sweet-savoury flavour pairings that define Moroccan imperial cuisine (particularly in Fes, the city considered Morocco's culinary capital. This tagine) slow-braised lamb with prunes, honey, almonds and cinnamon: belongs to the category of mrouzia, the sweetened meat dishes that were served at royal tables. The combination of meat with fruit and warm spice is a direct inheritance from Persian and Arab culinary traditions brought to North Africa by Arab scholars and traders.
Ingredients
Main
900 g lamb shoulder, cut into large chunks
Cooking
3 tbsp olive oil
Aromatics
1 large onion, grated
4 cloves garlic, crushed
1 tbsp fresh ginger, grated
Spices
1 cinnamon stick
1.5 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
0.5 tsp ground turmeric
1 pinch saffron threads, dissolved in 2 tbsp warm water
Seasoning
1 tsp salt
0.5 tsp black pepper
Liquid
300 ml chicken stock or water
Fruit and Nuts
200 g pitted prunes
80 g blanched almonds
2 tbsp honey
Garnish
1 tbsp sesame seeds, toasted, to garnish
1 small bunch fresh coriander, to garnish
Method
Heat 2 tablespoons of olive oil in a large tagine or heavy-based casserole over high heat. Season the lamb with salt and pepper. Sear the lamb in batches until browned on all sides. Remove and set aside.
Reduce the heat to medium. Add the remaining tablespoon of oil. Add the grated onion and cook for 5-6 minutes until softened and lightly golden.
Add the garlic and ginger; cook for 1 minute. Add the ground cinnamon, cumin, coriander and turmeric; stir for 1 minute until the spices are fragrant.
Return the lamb to the pot. Add the cinnamon stick, saffron water and stock. Bring to a simmer.
Cover tightly and cook on the lowest possible heat for 1 hour 30 minutes, until the lamb is completely tender and beginning to fall apart.
Add the prunes, honey and blanched almonds. Stir gently to combine. Cook uncovered for a further 20 minutes until the sauce reduces and thickens and the prunes are soft and plump.
Taste and adjust seasoning. Remove the cinnamon stick. Serve over couscous or with warm flatbread, garnished with sesame seeds and fresh coriander.
Notes
This tagine can be made a day ahead: the flavour improves significantly overnight. Reheat gently over low heat, adding a splash of water if needed. The dish freezes well for up to 3 months.
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