Moroccan Tagine of Lamb with Prunes and Honey

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

You’ll understand what the term “sweetmeat” means after tasting this North African ragout. It is very rich and needs little in the way of embellishment other than some couscous. Follow this with a simple salad.


  • 1 pound pitted prunes
  • ¼ cup (or as needed) mild olive or vegetable oil
  • 4



Cover the prunes with warm water in a small bowl and let soak until needed.

Heat 2 tablespoons oil and 2 tablespoons butter in a heavy sauté pan or skillet over high heat. Add