Lamb Tagine with Honey and Prunes

Preparation info
  • Serves


    • Difficulty


Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This dish is eaten by Moroccan Jews at Rosh Hashanah, when sweet foods are traditionally served in anticipation of a sweet and harmonious year ahead. Dried apricots or figs may be added to the baked lamb stew instead of the prunes.


  • 130 g/ oz/generous ½ cup pitted prunes
  • 350


  1. Preheat the oven to 180°C/350°F/Gas 4. Put the prunes in a bowl, pour over the tea and cover. Leave to soak and plump up.

  2. M