The Fox's Lamb Tagine with Sweet Potato, Prunes, Ginger and Honey


Courtesy of Emmett and Lisa Fox, owners of Austin restaurants ASTI Trattoria and FINO Restaurant Patio & Bar

“We love this classic dish from North Africa because it’s a blend of intense flavors from that area, and a one-dish stew that lends itself to meat, fish or vegetables. Tagine also refers to the dish itself, which is a shallow earthenware dish with a unique conical lid designed to lock in the flavor and moisture.”


The Fox's Lamb Tagine with Sweet Potato, Prunes, Ginger and Honey


For 4 Person(s)


  • 2 tablespoons olive oil
  • 2 tablespoons whole blanched almonds
  • 2 red onions, finely chopped
  • 4 garlic cloves, sliced
  • 1 thumb-sized piece of ginger, peeled and sliced
  • 1 pinches saffron
  • 1 cinnamon stick
  • 2 teaspoons coriander seeds, crushed
  • 1 pounds boned lamb (shoulder or leg), cut into 1-inch cubes
  • Salt and pepper, to taste
  • 2 sweet potatoes, peeled and cut into 1-inch. cubes
  • 12 pitted prunes, soaked in water for 30 minutes
  • 3 strips orange zest
  • 2 tablespoons honey
  • Fresh cilantro for garnish

The Fox's Lamb Tagine with Sweet Potato, Prunes, Ginger and Honey Directions

  1. In the bottom of a tagine dish, a Dutch oven or another heavy-bottomed dish with a lid, heat the oil over medium heat. Add the almonds and sauté until slightly browned.
  2. Add the onions and garlic and cook until they begin to color. Add the ginger, saffron, cinnamon stick and coriander seeds. Cook 2 minutes, then add the lamb. Season with salt and pepper and cook 2 to 3 minutes.
  3. Add enough water to cover the meat and bring to just under a boil. Reduce heat to simmer, cover the dish and cook 45 minutes to 1 hour (can also be cooked in a 300° oven). When the meat is tender, add the sweet potatoes, prunes and orange zest.
  4. Make sure there is enough liquid in the bottom to ensure a syrupy sauce, adding water if necessary; do not let the bottom go dry. Cover and cook an additional 15 to 20 minutes, until the sweet potato is cooked through.
  5. Season with salt and pepper to taste, and add the honey. Take off of the heat and cover until ready to serve. Garnish with chopped cilantro. Serve with buttered couscous.

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