gluten-free lamb and millet stew with cinnamon and prunes

lamb and millet tagine with cinnamon and prunes {gluten-free}

  • Author: Katie Webster
  • Prep Time: 45 minutes
  • Cook Time: 4 hours
  • Total Time: 5 hours
  • Yield: 6 cups 1x
  • Category: Main Course
  • Method: Oven
  • Cuisine: African


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 for national whole grain month.



  • 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


  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.


  • 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

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