Disclosure: This post for Lamb Tagine with Prunes has been sponsored by California Prunes, however all thoughts and opinions are honest and my own.
This Lamb Tagine with Prunes is a luscious slow cooked stew featuring fork-tender lamb and sweet California Prunes in a fragrant sauce, all topped off with almonds. Its a well- balanced meat dish perfectly served up with couscous or crusty bread. Read on for more details!
California Prunes are a delicious and versatile cooking ingredient that don’t often get the love they deserve. They have a distinct flavour that you won’t find in any other prune thanks to California’s lush valleys that offer nourishing ancient soils and an endless sun. This results in California Prunes offering a premium flavour that is both fresh and reliable in consistency. This makes California Prunes ideal for both sweet and savoury recipes as well as for simply eating them out of hand as an anytime snack.
I was sent a box of California Prunes to create the two recipes in this post and I honestly could not stop myself from snacking on them. I’ve never given much thought to the types of prunes I’ve bought before but I’ve never had such delicious Prunes.
A single serving of California Prunes (5) is not only satisfying, but they are also a true superfood containing vitamin B2, potassium, magnesium, boron. California Prunes are also a great source of Vitamin B6 and copper, which can help maintain a normal, healthy immune system, as well as manganese which, together with copper, contributes to the protection of cells from oxidative stress. They make for a naturally healthy snack.
California Prunes have low moisture levels, which means they can be stored in the cupboard for up to a year. Just the right kind of ingredient to keep as a staple in your pantry!
Speaking of snacks, these No-Bake California Prune Power Balls are a super easy and healthy on-the-go-snack made with California Prunes. I love the sweetness of these little balls paired with the satisfying crunch of rice cereal and sunflower seeds inside
Today we are making an incredible Morrocan inspired Tagine that hits all the right notes: spicy, savoury and sweet. Featuring the subtle spice of saffron and rich California Prunes, the balance between sweet and spice in this dish is just fantastic.
Lamb Tagine with California Prunes
Prep time: 30 mins | Cook time: 2 hours 20 mins | Serves 4
2 tbsp olive oil
6 cloves garlic, minced
900g/2lb lamb stewing meat (leg or shoulder), trimmed and diced
salt and freshly ground black pepper
½ tsp ground cumin
1 tsp ginger
small pinch saffron threads
2 cinnamon sticks
2 cups chicken broth
1 large coriander bouquet, tied
12 pitted California Prunes
4 tbsp honey
Heat oil in a large Dutch oven over medium-high heat, then add the garlic and lamb cubes.
Brown the lamb cubes on all sides. Season with salt and pepper then add the spices, stirring to coat the meat.
Add the broth and coriander then bring to a boil.
Cover with a lid and reduce to medium-low heat. Allow to simmer gently for 2 hours or until the meat is fork tender.
Gently stir in the prunes and honey then simmer for a further 20 minutes.
Sprinkle with almonds and serve.
- 2 tbsp olive oil
- 6 cloves garlic minced
- 900 g/2lb lamb stewing meat leg or shoulder, trimmed and diced
- salt and freshly ground black pepper
- ½ tsp ground cumin
- 1 tsp ginger
- small pinch saffron threads
- 2 cinnamon sticks
- 2 cups chicken broth
- 1 large coriander bouquet tied
- 12 pitted california prunes
- 4 tbsp honey
- Heat oil in a large dutch oven over medium-high heat, then add the garlic and lamb cubes.
- Brown the lamb cubes on all sides. Season with salt and pepper then add the spices, stirring to coat the meat.
- Add the broth and coriander then bring to a boil.
- Cover with a lid and reduce to medium-low heat. Allow to simmer gently for 2 hours or unil the meat is fork tender.
- Gently stir in the prunes and honey then simmer for a further 20 minutes.
- Sprinkle with almonds and serve.