Spicy lamb tajine with prunes and beer

  • Preparation 45 min
  • Refrigeration 1 h
  • Cooking 3 h 30 min
  • Servings 4 to 6
  • Freezing Absolutely



  • 2 lb lamb shoulder, cut into large cubes
  • Olive oil
  • 3 teaspoons paprika
  • 2 teaspoons turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon of cumin
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon saffron tea
  • The zest of 1 lemon
  • 1 large yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger chopped
  • 341 ml of strong Belgian beer
  • 2 tablespoons tomato paste
  • About 3 cups chicken broth
  • 2 cups diced tomatoes
  • 1/2 cinnamon stick
  • 540 ml chickpeas, rinsed
  • 3/4 cup dried prunes, coarsely chopped
  • 1/2 cup golden raisins
  • 2 tablespons honey
  • Fresh coriander, chopped
  • Salt and freshly ground pepper



  • Place the meat in an airtight container and pour a thin stream of olive oil. Toss and reserve.
  • In a bowl, add paprika, turmeric, coriander, cumin, nutmeg, saffron and lemon zest. Season with salt and pepper and mix. Sprinkle the spice mixture over the meat and mix well to coat. Reserve in the fridge for 1 hour.
  • In a saucepan on high heat, add a drizzle of olive oil and sear the meat on each side, a small quantity at a time, for 4-5 minutes. Season with salt and pepper generously. Add oil as needed. Reserve the meat on a plate.
  • Add onion, garlic and ginger followed by a drizzle of olive oil. Season with salt and pepper and stir. Cook for 4-5 minutes, stirring regularly. Deglaze with the beer and scrape thoroughly to get all the flavors.
  • Add 1 cup chicken broth and tomato paste then stir to dissolve. Add tomatoes, cinnamon and lamb. Pour enough chicken broth to barely cover and stir well. Bring to a boil, reduce to low heat and cover. Simmer for 3 hours, stirring occasionally, until the meat is ultra tender.
  • Add the chickpeas, prunes, raisins and honey then stir well. Simmer another 30 minutes, uncovered, to reduce. Close the heat, cover and leave to stand for 10 minutes. Serve on an Israeli couscous and garnish with fresh coriander !