Tajine Lham b Barqouq (طاجين لحم بالبرقوق) — Moroccan Lamb Tagine with Prunes and Toasted Almonds

• 1200 gLamb shoulder, boneless, cut into 5 cm chunks (Trim excess surface fat but keep some for flavor)
• 250 gYellow onion, finely grated
• 12 gGarlic cloves, finely grated (About 4 medium cloves)
• 30 mlExtra-virgin olive oil
• 25 gUnsalted butter (For roundness and sheen)
• 4 tspGround ginger
• 2 tspGround cinnamon
• 1 tspGround turmeric
• 1.5 tspFreshly ground black pepper
• 2.5 tspFine sea salt (Adjust only after reducing the sauce)
• 0.2 gSaffron threads (Bloom in warm water for best color and aroma)
• 30 mlWarm water (For blooming saffron)
• 650 mlWater (Add gradually if needed during braising)
• 20 gCilantro, finely chopped
• 15 gFlat-leaf parsley, finely chopped
• 300 gPitted prunes (Soft, moist prunes work best)
• 45 gHoney
• 1 stickWhole cinnamon stick (Optional but traditional)
• 2 tspToasted sesame seeds (Optional garnish)
• 120 gBlanched almonds
• 15 mlNeutral oil (for frying or pan-toasting almonds) (Use sunflower or grapeseed)

Instructions

1. 1

   Bloom the saffron by crushing the threads lightly, then stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully release.

2. 2

   In a heavy pot or tagine base, combine olive oil and butter over medium heat until the butter melts and foams. Add the grated onion and cook for 6–8 minutes, stirring often, until it looks glossy and lightly golden at the edges.

3. 3

   Stir in the garlic, ground ginger, cinnamon, turmeric, black pepper, and 2.5 tsp salt, and cook for 60 seconds to toast the spices. Add the lamb and turn the pieces for 5–7 minutes so they are well coated and lightly seared on several sides.

4. 4

   Pour in the bloomed saffron (with its soaking water) and 650 ml water, then add cilantro and parsley. Bring to a gentle simmer, cover, and cook on low heat for 90 minutes, turning the lamb twice so it cooks evenly and stays moist.

5. 5

   While the lamb braises, prepare the prunes by simmering them with 250 ml water, honey, 1 tsp cinnamon, and the cinnamon stick in a small saucepan. Cook uncovered for 15–20 minutes until the prunes are plump and the liquid becomes a light syrup that coats a spoon.

6. 6

   Toast the almonds by heating 15 ml neutral oil in a small skillet over medium heat. Add the almonds and stir constantly for 4–6 minutes until evenly golden, then transfer to paper towels and cool completely so they stay crisp.

7. 7

   When the lamb is tender and yields easily to a fork, uncover the pot and simmer 10–15 minutes to reduce the sauce to a glossy, lightly thickened consistency. If the sauce reduces too quickly before the lamb is tender, add 60 ml water at a time and continue cooking until the meat is soft.

8. 8

   Arrange the lamb on a serving dish and spoon the reduced sauce over it, or keep it in the tagine for a traditional presentation. Top with the honey-glazed prunes, scatter the toasted almonds, and finish with 2 tsp toasted sesame seeds if using.