Tagine bil Kharq wa Luz

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before you start: slice the onion, grate the garlic, halve the figs, crush the saffron, and pat the lamb dry so it browns instead of steams. Season the lamb evenly with the salt and black pepper.

   180 g onion, finely sliced2 garlic cloves, finely grated140 g dried figs, stems removed and halved0.2 g saffron threads, lightly crushed500 g lamb shoulder, trimmed and cut into 4 cm pieces6 g fine sea salt1 g black pepper
2. 2

   Heat a heavy tagine base or deep casserole over medium-high heat. Add the olive oil, then brown the lamb in a single layer for 5-6 minutes, turning to color several sides well. Work in batches if needed; strong browning builds the sauce's depth.

   20 ml olive oil500 g lamb shoulder, trimmed and cut into 4 cm pieces
3. 3

   Lower the heat to medium. Add the onion and cook for 6-8 minutes until softened and lightly golden, scraping up the browned bits. Stir in the garlic, ras el hanout, ground cinnamon, ground ginger, turmeric, and saffron for 30 seconds, just until fragrant; do not let the spices scorch.

   180 g onion, finely sliced2 garlic cloves, finely grated8 g ras el hanout3 g ground cinnamon2 g ground ginger1 g turmeric0.2 g saffron threads, lightly crushed
4. 4

   Return all the lamb to the pot if you browned it in batches. Pour in 250 ml water and bring to a gentle simmer. Cover and cook over low heat for 30 minutes, turning the meat once halfway through. The liquid should barely bubble; a hard boil will toughen the lamb.

   500 g lamb shoulder, trimmed and cut into 4 cm pieces250 ml water
5. 5

   While the lamb cooks, prepare the garnish. In a small frying pan over medium heat, melt the butter and fry the almonds for 2-3 minutes until golden. Add the sesame seeds for the last 30 seconds, then transfer everything to a plate so they do not continue to darken.

   40 g blanched almonds10 g unsalted butter5 g sesame seeds
6. 6

   In a small saucepan, combine the figs, honey, cinnamon stick, and 80 ml water. Simmer for 8-10 minutes until the figs are plump and the liquid becomes lightly syrupy. This separate step keeps the figs intact and glossy rather than collapsing into the meat sauce.

   140 g dried figs, stems removed and halved20 g honey1 cinnamon stick80 ml water
7. 7

   Uncover the lamb and check doneness: it should be tender enough to pierce easily with a knife, though not falling apart. If the sauce looks thin, simmer uncovered for 3-5 minutes to reduce slightly. Fold in the fig mixture with its syrup and simmer together for 2 minutes so the flavors meld.

   500 g lamb shoulder, trimmed and cut into 4 cm pieces140 g dried figs, stems removed and halved20 g honey1 cinnamon stick80 ml water
8. 8

   Take the tagine off the heat and rest for 5 minutes. Spoon into warm shallow bowls, scatter over the fried almonds, sesame seeds, and chopped coriander, and serve immediately.

   10 g fresh coriander, roughly chopped40 g blanched almonds5 g sesame seeds

Origin & History

Sweet-savory tagines pairing meat with dried fruit are a hallmark of Moroccan cooking, especially in celebratory and hospitality meals. Lamb with figs reflects the country's long-standing use of preserved fruits, warm spices, saffron, and nuts, combining Arab, Amazigh, and Andalusi culinary influences.