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Pressure Cooker Moroccan Lamb or Beef Tagine with Prunes

Beef or lamb with prunes is a classic sweet and savory Moroccan dish that combines dried prunes and meat with the fragrant spices of ginger, saffron, cinnamon, and pepper. Of course, no special occasion is needed in order for a tagine of lamb with prunes to appear on the table. Prep work is minimal, making it a perfect choice for casual family meals. Although the use of a Moroccan clay or ceramic tagine is most traditional, most Moroccan cooks prepare this dish in a pressure cooker as it speeds things up. The cooking time listed below is for the pressure cooker method. Double or triple this time if using a conventional pot or tagine. Note that the onion preparation is different for the tagine method.

complex18 ingredients16 preparation steps
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Ingredients

  • 2 pounds tender lamb, or beef, cut into 3-inch pieces
  • 2 medium onions, grated or very finely chopped
  • 3 cloves garlic, finely chopped or pressed
  • 3/4 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1/2 teaspoon saffron threads, crumbled
  • 1/2 teaspoon turmeric
  • 1 to 2 (3- to 4-inch) pieces cinnamon stick
  • 1/4 cup olive oil
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 2 1/2 cups water
  • Handful cilantro sprigs, tied together
  • 1/2 pound prunes
  • 1 tablespoon honey
  • 2 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 tablespoon toasted sesame seeds, optional

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.The Spruce / Cara Cormack
  3. 3In a bowl, mix the meat with the onions, garlic, and spices.The Spruce / Cara Cormack
  4. 4Heat the oil and butter in a skillet over medium heat and brown the meat for a few minutes until a crust forms.The Spruce / Cara Cormack
  5. 5Place the meat mixture in the pressure cooker and add 2 1/2 cups of water and the cilantro. Over high heat, bring the meat and liquids to a simmer.The Spruce / Cara Cormack
  6. 6Cover tightly and continue heating until pressure is achieved. Reduce the heat to medium, and cook with pressure for 45 to 50 minutes.The Spruce / Cara Cormack
  7. 7About halfway through cooking, remove 1/2 cup of the liquid and reserve.The Spruce / Cara Cormack
  8. 8After the meat has cooked, release the pressure and reduce the sauce, uncovered, until it is mostly oil and onion.The Spruce / Cara Cormack
  9. 9Cook the Meat
  10. 10Cook the Prunes
  11. 11While the meat is cooking, put the prunes in a small pot and cover with water. Simmer over medium heat, partially covered, until the prunes are tender enough to easily pinch off the pit or pinch in half.(The amount of time this takes can vary greatly depending on the prunes, but the average is 15 to 30 minutes.)The Spruce / Cara Cormack
  12. 12Drain the prunes, then add the 1/2 cup of the reserved liquid from the meat.The Spruce / Cara Cormack
  13. 13Stir in the honey, sugar, and ground cinnamon, and simmer the prunes for another 5 to 10 minutes, or until they are sitting in a thick syrup.The Spruce / Cara Cormack
  14. 14To Serve
  15. 15Arrange the meat on a large serving platter and spoon the prunes and syrup on top.The Spruce / Cara Cormack
  16. 16If desired, garnish with sesame seeds and/or fried almonds. Moroccan tradition is to gather around the table and eat from this communal plate, usingMoroccan breadto scoop up the meat and sauce.The Spruce / Cara Cormack