Here I have a hearty Lamb Tagine recipe that’s made with prunes and millet. It is topped with parsley and lemon for extra garnish and flavor.

Lamb Tagine with Prunes in a pot

Why We Love This Recipe For Lamb Tagine with Prunes

Hearty, savory, delicious and comfort are all words that come to mind when describing this tagine recipe.

I’ve combined lamb shoulder, millet, prunes and lots of spices, and slow-cooked it in the oven for 3 1/2 hours to evoke lots and lots of flavor. Let me tell you–it does NOT disappoint.

Millet is a whole grain, but it is also gluten-free, so it is easy to digest. I love using it to thicken up this stew instead of using flour or cornstarch. It adds heart-healthy fiber and amazing texture.

I also used prunes and orange in the tagine. They give the stew a natural sweetness that I think works wonders with the savory lamb and spices. Then I topped it off with lemon zest and parsley for a bright pop. It is perfect for those cooler temp days.

I love lamb and take any opportunity to cook with it. If you can relate you may also like these Lamb Shanks with Chickpeas and North African Spices.

Either way, both of these recipes are great for Sunday afternoons or even a slow weekday. Take your time with the recipe, allow your home to get filled up with all the yummy stew scents, and take comfort in a big bowl all for yourself.

Key Ingredients For This Recipe

Lamb shoulder

Lamb shoulder works best for this recipe. However, any slow-cooking cut of lamb will do if you can’t find good lamb shoulder. Just make sure it’s the same weight. Any cut you use should also be trimmed of any excess fat.

Prunes

A prune is a dried plum and can be found with dried fruit in grocery stores. Make sure the prunes you use are pitted.

Millet

As mentioned above, millet is a type of whole grain somewhat similar to quinoa and has a slight corn flavor. Millet can be found by the other grains in the grocery store, but if you can’t find it, use quinoa or couscous instead.

Cinnamon

You’ll need both ground cinnamon and a cinnamon stick for this tagine recipe.

Additional Ingredients

  • 2 tablespoons avocado oil or organic canola oil, divided
  • 1 ½ teaspoon coarse kosher salt, divided
  • ½ teaspoon freshly ground pepper
  • 1 large sweet onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander seed
  • 1 teaspoon cumin
  • ½ teaspoon dry thyme
  • ¼ teaspoon allspice
  • 1 orange, 2 long strips of peel removed with vegetable peeler, and juiced
  • 4 cups low-sodium chicken broth
  • 1 cup canned diced tomatoes
  • ½ cup chopped curly parsley
  • lemon wedges and/or zest for garnish

Step-By-Step Instructions to Make This Easy Lamb Tagine Recipe

Step 1: Preheat oven

Arrange the oven rack so a medium Dutch oven can fit in the center of the oven. Preheat the oven to 325 degrees F.

Step 2: Cook lamb

Heat one tablespoon oil in a medium 3-quart heavy-bottomed Dutch oven over high heat. Add lamb, sprinkle with ½ teaspoon salt and pepper and cook, undisturbed until browned on the bottom, 5 to 7 minutes. Turn the lamb over and continue turning occasionally, until the lamb is no longer pink on the outside, 2 to 3 minutes more. Transfer the lamb and any juices from the pot to a deep plate and set aside.

Step 3: Add remaining ingredients

Reduce the heat under the pot to medium. Add the remaining 1 tablespoon oil, onion, garlic and the remaining 1 teaspoon salt, and cook, stirring often until the onion, starts to brown, 5 to 7 minutes. Stir in coriander, cumin, thyme, ground cinnamon, allspice, 2 strips of orange peel and cook stirring until fragrant, 30 seconds to 2 minutes.

To deglaze, pour in the orange juice and stir, scraping up browned bits from the pot. Simmer until the juice is almost completely evaporated, 3 to 5 minutes.

Add broth, tomatoes, prunes, millet, the browned lamb and its juices and the cinnamon stick. Increase the heat to high and bring to a simmer, stirring occasionally. Cover and transfer the pot to the oven.

Step 4: Cook lamb tagine with prunes in the oven

Cook the tagine until the lamb is tender and almost falling apart, about 3 ½ hours. Allow it to cool slightly before serving. Remove cinnamon stick and orange peel before serving in deep plates. Garnish with parsley, lemon wedges and or zest.

FAQs and Expert Tips

How to store this lamb and prune tagine:

You can store the tagine in an airtight container in the fridge for 3 to 4 days. Make sure it’s completely cooled before covering it with a lid. You’ll likely need to thin it out with a little broth if it becomes too thick when it is reheated. Make sure to reheat until it is piping hot and steaming.

How to freeze this tagine:

It can be frozen in airtight containers for up to one month. Just make sure it’s completely cooled beforehand, much like the above tip.

Additional Recipes To Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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gluten-free lamb and millet stew with cinnamon and prunes

Lamb Tagine with Millet and Prunes


Description

No special cooking vessel required for this tagine recipe. Here lamb and gluten-free millet combine with prunes and cinnamon for a sweet and savory stew.


Ingredients

Scale
  • 2 tablespoons avocado oil or organic canola oil, divided
  • 1 pound trimmed boneless lamb shoulder, cut into chunks
  • 1 ½ teaspoon coarse kosher salt, divided
  • ½ teaspoon freshly ground pepper
  • 1 large sweet onion, diced
  • 1 tablespoon minced garlic
  • 1 tablespoon ground coriander seed
  • 1 teaspoon cumin
  • ¾ teaspoon ground cinnamon plus one cinnamon stick
  • ½ teaspoon dry thyme
  • ¼ teaspoon allspice
  • 1 orange, 2 long strips of peel removed with vegetable peeler, and juiced
  • 4 cups low-sodium chicken broth
  • 1 cup canned diced tomatoes
  • ½ cup pitted prunes, 3 ounces
  • ½ cup millet
  • ½ cup chopped curly parsley
  • lemon wedges and/or zest for garnish

Instructions

  1. Arrange oven rack so a medium Dutch oven can fit in the center of the oven. Preheat oven to 325 degrees F.
  2. Heat one tablespoon oil in a medium 3-quart heavy-bottomed Dutch oven over high heat. Add lamb, sprinkle with ½ teaspoon salt and pepper and cook, undisturbed until browned on the bottom, 5 to 7 minutes. Turn lamb over, and continue turning occasionally, until the lamb is no longer pink on the outside, 2 to 3 minutes more. Pour lamb and any juices from the pot into a deep plate and set aside.
  3. Reduce heat under the pot to medium. Add the remaining 1 tablespoon oil, onion, garlic and the remaining 1 teaspoon salt, and cook, stirring often until the onion, starts to brown, 5 to 7 minutes. Stir in coriander, cumin, thyme, ground cinnamon, allspice, 2 strips of orange peel and cook stirring until fragrant, 30 seconds to 2 minutes. Pour in the orange juice, and stir scraping up browned bits from the pot. Simmer until the juice is almost completely evaporated, 3 to 5 minutes. Add broth, tomatoes, prunes, millet, the lamb and juices and the cinnamon stick, increase heat to high, and bring to a simmer, stirring occasionally. Cover and transfer the pot to the oven.
  4. Cook tagine until the lamb is tender and almost falling apart, about 3 ½ hours. Allow to cool slightly before serving. Remove cinnamon stick and orange peel before serving in deep plates. Garnish with parsley, lemon wedges and or zest.

Notes

Storing Tip:

You can store the tagine in an airtight container in the fridge for 2 to 3 days. Make sure it’s completely cooled before covering it with a lid.

  • Prep Time: 45 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Oven
  • Cuisine: African

Nutrition

  • Serving Size: 1 1/2 cups each
  • Calories: 484
  • Sugar: 15 g
  • Sodium: 572 mg
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Carbohydrates: 34 g
  • Fiber: 4 g
  • Protein: 39 g

Keywords: Lamb Tagine,Lamb and Millet,Lamb Stew with Prunes