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Lamb and Fresh Plum Tagine


  • 3 tbs olive oil
  • 3 pounds bone in lamb cut into medium pcs
  • 1.5 cups chopped onions
  • 1 tbs chopped garlic
  • 1 tbs chopped fresh ginger
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 Tbs ground coriander
  • 1/2 tsp garam masala
  • salt to taste
  • 1 tsp cayenne
  • 1/4 C chopped cilantro
  • 6- 8 dried plums soaked in 1/4 c water
  • 3- 4 fresh red plums cut in halves


  1. Heat a medium size tagine pot on medium heat. Add oil. Add the lamb in batches and brown on all sides.
  2. Once the lamb is done, in the same pot, Add the onions, ginger, garlic, cumin, coriander , garam masala and salt, and fry until the onions begin to get translucent. Add the turmeric, cayenne and cook for a few minutes.
  3. Add the meat back in, and add 2 cups of water. Cover the tagine with its lid and cook for 50- 60 minutes on a gentle simmer. Check after the designated time and if the meat is fall of the bone tender, add the , add the dried plums and cook for a few minutes.
  4. Then add the fresh plums and allow to cook for a few minutes before serving. do not stir too much after the addition of fresh plums and they might turn into a mush.