Lamb Tagine with Prunes, Apricots and Dried Pluots

Lamb and Dried Fruit Tagine

Shoulder becomes tender during a gentle braise, while onions give the sauce body without flour. Adding the fruit late preserves distinct pieces and keeps the sweetness balanced.

Ingredients

• 2 lb boneless lamb shoulder, trimmed of large exterior fat deposits and cut into 1½–2-inch pieces
• 2 tbsp ghee
• 2 large yellow onions, thinly sliced
• 4 cloves garlic, finely chopped
• 2 tsp ground ginger
• 1 tsp ground cumin
• ½ tsp ground turmeric
• ½ tsp freshly ground black pepper
• 1 small cinnamon stick
• 1 generous pinch saffron threads, crumbled
• 2 cups unsalted gluten-free chicken or lamb stock, plus more as needed
• 3 oz pitted prunes, unsweetened
• 3 oz dried apricots, unsweetened
• 2 oz dried pluots, unsweetened and pitted
• 1–2 tbsp fresh lemon juice
• 1½ tsp fine sea salt, divided, plus more to taste

Instructions

1. Heat the oven to 300°F. Pat the lamb thoroughly dry and season with 1 teaspoon of the salt.
2. Heat the ghee in a heavy Dutch oven over medium-high heat. Brown the lamb in two or three batches, about 6–8 minutes per batch, turning to color two or three sides. Transfer to a plate; avoid crowding or trying to darken every surface.
3. Lower the heat to medium. Add the onions and remaining ½ teaspoon salt. Cook for 12–15 minutes, stirring and scraping up the browned bits, until softened and lightly golden. Add a splash of stock if the bottom threatens to scorch.
4. Stir in the garlic, ginger, cumin, turmeric and black pepper for 30–45 seconds. Add the cinnamon, saffron and stock, scraping the bottom clean. Return the lamb and its juices; the liquid should reach about halfway to two-thirds up the meat.
5. Bring just to a simmer, cover tightly and transfer to the oven. Braise for 1 hour 45 minutes, then check the lamb. Continue until a fork enters readily but the meat still offers a little resistance, usually another 15–30 minutes. Add a little hot stock if the pot is becoming dry.
6. Nestle in the prunes, apricots and pluots, leaving small fruit whole and halving very large pieces. Cover and braise for another 25–35 minutes, until the fruit is plump and the lamb yields easily to a fork without needing to be shredded.
7. Remove the cinnamon stick and skim excess surface fat. If the sauce is thin, lift out the lamb and fruit with a slotted spoon and simmer the sauce uncovered for 5–10 minutes until it lightly coats a spoon. Return everything to the pot.
8. Stir in 1 tablespoon lemon juice, taste, and add more lemon and salt as needed. The finish should be savory and gently tart, with sweetness coming from the fruit. Rest off heat for 10 minutes before serving.

Notes

• For very leathery dried fruit, soak in warm water for 15–20 minutes and drain before adding. Very soft prunes may need only the final 15–20 minutes of braising.
• If dried pluots are unavailable, replace their weight with additional unsweetened dried apricots and prunes; the sauce will lose some of its tart fruit character.
• A Dutch oven is the simplest option. Use a clay tagine only according to its manufacturer's stovetop and oven guidance.

Toasted Almond and Cilantro Finish

Coarsely chopped almonds provide crunch against the tender lamb and fruit. A generous handful of fresh cilantro lightens the rich sauce.

Ingredients

• ⅓ cup whole raw skin-on almonds
• ¾ cup loosely packed cilantro leaves and tender stems, roughly chopped

Instructions

1. Spread the almonds on a small tray and toast at 325°F for 8–10 minutes, until fragrant and pale golden inside. Cool, then chop coarsely.
2. Scatter the almonds and cilantro over the tagine immediately before serving.

Notes

• The almonds can be toasted a day ahead; keep them airtight once fully cool.

Optional Lemon-Sautéed Greens

Simply cooked greens offer a savory counterpoint to the dried fruit and catch the tagine sauce without adding another sweet element.

Ingredients

• 1 large bunch Swiss chard, stems thinly sliced and leaves cut into wide ribbons
• 1 tbsp ghee
• 2 tbsp water
• 1–2 tsp fresh lemon juice
• to taste sea salt

Instructions

1. Heat the ghee in a wide skillet over medium heat. Add the chard stems and a pinch of salt; cook for 3–4 minutes until beginning to soften.
2. Add the leaves and water, cover for 2 minutes, then uncover and toss for another 2–4 minutes until tender but still green. Let excess water evaporate.
3. Finish with lemon juice and adjust the salt. Serve beside the tagine or as a small bed beneath it.

Overall Timing / Workflow

Most of the cooking is unattended. Keeping the herbs and almonds out of the braise preserves their freshness and crunch.

Instructions

1. 0:00 – Prep the lamb, onions and spices; heat the oven.
2. 0:15 – Brown the lamb, soften the onions and build the braise.
3. 0:50 – Put the covered pot in the oven. Wash and dry the cilantro and prepare the optional greens.
4. After about 1 hour 45 minutes of braising, check the lamb; add the fruit only when the meat is nearly tender.
5. During the final 30 minutes, toast the almonds in a dry skillet over medium-low heat for 6–8 minutes, stirring often, if the oven is occupied. Cool and chop.
6. While the finished tagine rests, cook the optional greens, adjust the sauce and chop the cilantro.

Plating

A shallow bowl shows off the intact fruit and holds the golden sauce. Adding the garnish last keeps it distinct from the braise.

Instructions

1. Spoon the lamb and onions into a warm shallow serving bowl or four individual bowls. Arrange the prunes, apricots and pluots over and between the lamb pieces.
2. Ladle the sauce around the meat, then finish generously with the chopped almonds and cilantro.
3. Serve the optional greens alongside, or place a small portion beneath each serving.

Leftover Path

The spices and fruit settle into the sauce overnight, making this a particularly good make-ahead braise. Gentle reheating protects the lamb and keeps the fruit intact.

Instructions

1. Cool leftovers promptly in shallow containers and refrigerate within 2 hours. Store the tagine for up to 3–4 days, keeping almonds and fresh cilantro separate.
2. Reheat covered over low heat with a splash of water or stock, folding gently, until the lamb and sauce reach 165°F. Refresh with a little lemon juice and fresh garnish.
3. Freeze the tagine without garnish for up to 3 months. Thaw overnight in the refrigerator before reheating; the fruit will be softer.