Lamb Tagine with Prunes and Oranges

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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This Lamb Tagine with Prunes and Oranges masterfully combines tender lamb with the sweetness of prunes and the zest of orange, all slow-cooked to perfection with warm, inviting spices. A delight for the senses, this tagine promises to transport you to the vibrant streets of North Africa from the comfort of your home. Perfect for a cozy evening, it’s a recipe that marries tradition with a touch of the exotic, offering a feast that’s as rich in flavor as it is in history​



Discover the vibrant flavors of Morocco with this Lamb, Orange & Prune Tagine. Tender lamb, sweet prunes, a hint of orange, and warm spices create a rich and aromatic dish.
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Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Course Main Course
Servings 8 Servings
Calories 359 kcal



  • 1 kilogram lean lamb (preferably cut from the shoulder and cubed into 2-3cm pieces)
  • 3 tbsp oil
  • 1 large onion, roughly chopped
  • 6 cloves (2 teaspoons) of garlic crushed
  • 1 tsp cinnamon
  • 1 tbsp fresh tarragon chopped or 1 teaspoon dried (or substitute your own favourite herb)
  • 2 tsp ground cumin
  • cup water or chicken stock
  • 1 cup freshly squeezed orange juice
  • 1 tbsp grated orange rind (about one orange)
  • ½ cup chickpeas (optional)
  • 15 pitted prunes (orange flavoured prunes would be great to use)
  • 2 tbsp clear liquid honey
  • Salt and freshly ground black pepper to taste
  • 1/4 cup whole blanched almonds (or sliced almonds)
  • 1/4 cup sesame seeds
  • 1/4 cup raisins


  • Heat oil in a large fry-pan, casserole dish or slow-cooker (or tagine if you have one). Add lamb, onion and garlic – stir over medium heat for 3-4 minutes then add the spices and herbs, water, orange juice and grated rind. Add in the chickpeas if using. Stir to mix well and pour into a large covered casserole.
  • Cook for 1 1/2 hours at 160°C (320°F)* (or cook according to your style of cooker, as appropriate). Stir every now and then and add more water if the mixture is getting too dry (I added more orange juice for more flavour).
  • When the cooking process is nearly done, season to taste with salt and freshly ground black pepper, add the liquid honey and prunes and cook for 10 more minutes.
  • In the meantime, toast the almonds and sesame seeds (adding the seeds in last as they cook more quickly) in a small fry-pan until golden brown. Add the raisins, swirl the pan around to warm them then add to the meat mixture.
  • Serve with rice, quinoa or couscous.


Just be aware that cooking temperatures and time will depend on what you’re cooking your tagine in, so use your own judgement on this.


Calories: 359kcalCarbohydrates: 19gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.02gCholesterol: 84mgSodium: 155mgPotassium: 602mgFiber: 3gSugar: 9gVitamin A: 74IUVitamin C: 17mgCalcium: 92mgIron: 4mg
Keyword Lamb Orange Tagine, Tagine
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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