Moroccan Lamb, Preserved Lemon and Prune Tagine




  • 500-700g lamb (I use loin chops, shoulder, rump, ribs or fillet from Silver Fern Farms)
  • olive oil
  • 2 medium red onions
  • 1 1/2 tsp cinnamon
  • 1 heaped tsp ground coriander
  • 1 tsp cumin
  • 1 heaped teaspoon ginger
  • salt and pepper
  • 1 preserved lemon, flesh and pith removed, chopped
  • 1 1/2 cups (approx.) vegetable or chicken stock
  • 1 Tbsp honey, I'm using lovely honey from Bees'R'Us
  • 1 cup pitted prunes
  • handful of fresh coriander, chopped, to garnish


The tagine is one of Morocco's most well-known dishes. It's a great way to do a slow-cooked meal that is moist and flavoursome; and you don't necessarily need a tagine dish and open fire to achieve success! This recipe uses the hero of many Moroccan dishes - preserved lemon.

Heat the oil in a heavy-based casserole dish or saucepan (that has a lid preferably). Add the onions and spices and cook until fragrant, then add the lamb, toss to coat in the spices and cook until beginning to brown on one side. Add the preserved lemon, stock and honey. Give everything a good stir then put the lid on (or cover tightly with foil) and simmer on a low heat for about1 1/2 hours or until the meat softens (and falls away from the bones if using chops). I check it after one hour and add more water, if it looks like it needs it, and the prunes at this stage. Replace the lid and continue to cook. (Alternatively this dish can be cooked in the oven (170°C) for 1 1/2 hours.)

Before serving, baste the lamb well with the juices and taste to see if it needs more salt or pepper to season. Garnish with a handful of chopped coriander and serve with bread to mop up the juices.