Recipe courtesy of David Rocco

L'Agnello Marocchino: Moroccan Lamb

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 30 min
  • Cook: 1 hr 5 min
  • Yield: 4 servings
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1 (5 1/2 pound) leg of lamb, boned and cut in cubes

5 tablespoons olive oil

1 onion, finely chopped

1 tablespoon sugar

1 teaspoon ground cinnamon

1 teaspoon saffron threads

Salt and freshly ground black pepper

1 cup vegetable stock

12 dried prunes, pitted

2 tablespoons sesame seed


  1. In a heated tagine (or pot with a lid), heat the olive oil and sear the lamb with the onion for 2 minutes. Add the sugar, cinnamon, saffron, and salt and pepper to the lamb. Let cook for another minute, stirring occasionally. Add the vegetable stock, cover, and let cook on low to medium heat for 45 minutes to 1 hour. Turn off the heat, add the prunes, and let rest with the lid on for 5 minutes. Sprinkle with the sesame seeds before serving.