035 – Moroccan Tajine of Lamb with Dried Plums


  • 1 1/2 pound of lamb shoulder chops
  • 1 onion grated
  • 3 minced garlic cloves
  • 2 Tbsp of canola oil
  • 1 stick of cinnamon
  • A pinch of saffron
  • 1/2 tsp of pepper
  • Salt to taste
  • 1/4 tsp of ginger powder
  • A pinch of turmeric powder
  • Water
  • 10 oz of pitted dried plums
  • 2 Tbsp of honey
  • 1/2 tsp of ground cinnamon
  • 1 1/2 Tbsp of butter
  • cup of water
  • 1 cup of raw almonds
  • 2 Tbsp of sesame seeds


  1. Preparing the meat:
    1- On medium heat, add the grated onion, the meat, and the spices together in your cooking pan.
    2- Close the lid of the pan and let the meat cook for 5 minutes.
    3- Cover the meat with water, close the lid and let it cook for 30-45 minutes.
  2. Preparing the dried plums:
    1- In a separate pan, add the butter, dried plums, cinnamon, honey, and water. Let it cook for 15 minutes on medium heat.
  3. Final Steps:
    1- Fry the almonds in a pan with some canola oil until golden brown. Drain any excess oil.
    2- Once the meat is cooked and the plums are caramelized, remove them from the heat.
    3- To serve this tajine, put the meat on the plate first, then the plums on top covered with almonds and sesame seeds.
  4. Serving:
    Serve this tajine with bread and Moroccan Mint Tea.