Lamb Tagine with Prunes

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.

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

Additional Recipes To Try

• Our Lamb Kofta Kebabs are wonderful on the grill and only have a few simple ingredients. 
• Don’t miss this Curried Couscous with Tofu either for Meatless Mondays!
• If you love stews this Healthy Slow Cooker Beef Burgundy is a favorite.
• This Chickpea Stew is made with tomatoes, spinach, carrots and more!
• I love this Quick Beef Stew on cold afternoons.