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Here’s a recipe for Moroccan Lamb with Plum and Almonds, a delightful and aromatic dish that’s sure to impress your guests or family.


For the lamb marinade:

  • 2 lbs (about 1 kg) lamb, cubed
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • Salt and black pepper to taste

For the main dish:

  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dried plums (prunes), pitted and halved
  • 1/2 cup whole almonds
  • 1/2 cup chicken or lamb broth
  • 1 tablespoon honey or brown sugar
  • Fresh cilantro or parsley, chopped, for garnish
  • Cooked couscous or rice, for serving


  1. In a bowl, combine the olive oil, ground cumin, ground coriander, ground cinnamon, paprika, ground ginger, salt, and black pepper. Mix well to create the marinade.
  2. Add the cubed lamb to the marinade, ensuring each piece is coated evenly. Cover and let the lamb marinate in the refrigerator for at least 1 hour, or ideally, overnight.
  3. In a large skillet or a tagine (a Moroccan clay pot), heat a bit of olive oil over medium-high heat. Add the marinated lamb and brown it on all sides. Remove the lamb from the skillet and set aside.
  4. In the same skillet, add a bit more oil if needed, then add the chopped onion. Sauté until the onion becomes translucent and starts to caramelize.
  5. Add the minced garlic to the skillet and sauté for another minute until fragrant.
  6. Return the browned lamb to the skillet and mix it with the sautéed onions and garlic.
  7. Add the dried plums (prunes) and whole almonds to the skillet, distributing them evenly among the lamb.
  8. Pour in the chicken or lamb broth and bring the mixture to a gentle simmer.
  9. Drizzle honey or sprinkle brown sugar over the mixture to add a touch of sweetness and balance the flavors.
  10. Cover the skillet with a lid and let the dish simmer on low heat for about 1 to 1.5 hours, or until the lamb is tender and fully cooked. You can also transfer the mixture to a preheated oven at 325°F (165°C) and cook for the same amount of time.
  11. Once the lamb is cooked, taste and adjust the seasoning if necessary.
  12. Serve the Moroccan Lamb with Plum and Almonds over cooked couscous or rice.
  13. Garnish with chopped fresh cilantro or parsley for a burst of freshness and color.

Enjoy your delicious Moroccan Lamb with Plum and Almonds! This dish is a true fusion of flavors that embodies the rich culinary tradition of Morocco.