There are certain dishes that make the whole house smell wonderful long before dinner is ready.
This honey-braised lamb with prunes and almonds is definitely one of them.
It starts with onions softening in olive oil, followed by garlic, ginger, cinnamon and a little saffron. Then comes the lamb, slowly simmering until it becomes so tender that you can almost pull it apart with a spoon.
Toward the end, the prunes and honey go into the pot, turning the cooking juices into a beautifully rich, glossy sauce.
And just before serving, a handful of toasted almonds adds that lovely contrast between the soft meat, sweet fruit and delicate crunch.
It’s the kind of meal I love to bring to the table in a large serving dish, with plenty of warm bread for everyone to share.
A Dish with Moroccan and Andalusian Roots
One of the things I find so fascinating about Mediterranean cooking is how closely the food traditions of Spain and North Africa are connected.
The combination of lamb, dried fruit, honey, almonds and warm spices is particularly associated with Moroccan cuisine, where lamb with prunes is a beloved celebratory dish.
In Morocco, a traditional version is called lham bel barkouk, often served for weddings, family gatherings and other special occasions.
Its sweet and savory character also reflects a much older culinary tradition that developed across the medieval Arab world and Al-Andalus.
That history makes this combination especially interesting in southern Spain, where centuries of cultural exchange have left their mark on the region’s food.
My version takes inspiration from those flavors, using Spanish olive oil and a slow, gentle braise to bring everything together.
Why Lamb, Honey and Prunes Work So Well Together
Lamb has a naturally rich, savory flavor that stands up beautifully to aromatic spices.
The cinnamon and ginger add warmth without making the dish hot, while saffron contributes a delicate fragrance and beautiful golden color.
Then there are the prunes.
As they simmer, they soften and absorb some of the cooking juices, adding fruity sweetness to the sauce.
The honey brings everything together, but this should never taste like a dessert. The sauce should be savory first, with just enough sweetness to balance the lamb.
I always taste it before serving and adjust the salt if needed.
That final seasoning is important because it keeps the dish beautifully balanced.
The Secret to Tender Lamb
For this recipe, I prefer lamb shoulder.
It’s a wonderful cut for slow cooking because it contains enough connective tissue to become tender and succulent during a long, gentle braise.
You could also use lamb leg, although shoulder is generally more forgiving if you cook it a little longer.
There’s no need to hurry.
Brown the meat, soften the onions, add the spices and let the pot simmer gently.
The lamb is ready when a fork slides easily into the meat.
Only then should you worry about thickening the sauce.
A Little Crunch at the End
The finishing touch is a generous scattering of toasted blanched almonds.
I love the contrast between the tender lamb, the silky prunes and the crisp nuts.
You can also add a sprinkling of toasted sesame seeds, which is common in some Moroccan versions.
A little fresh parsley or cilantro gives the finished dish a welcome touch of freshness.
And if you enjoy floral flavors, just a few drops of orange blossom water stirred in near the end can be lovely.
Be careful with the amount, though. Too much will overwhelm everything else.
What to Serve with Honey Lamb
A dish with such a rich sauce deserves something good alongside it.
Couscous works beautifully because it absorbs the spiced juices, although warm crusty bread is just as delicious.
In Morocco, bread is a particularly natural accompaniment to a tagine like this.
I also like the idea of serving it with a simple salad dressed with lemon and olive oil, something fresh to contrast with the richness of the lamb.
And it is a particularly lovely dish for a long weekend lunch or dinner with friends.
There’s nothing quite like putting a beautiful serving dish in the middle of the table and letting everyone help themselves.
Sometimes the most memorable Mediterranean meals are the ones that encourage you to stay at the table a little longer.
Honey Lamb with Prunes and Almonds
Ingredients
- 1 kg 2.2 lb boneless lamb shoulder, cut into large 5 cm (2-inch) pieces
- 2 medium onions about 300 g / 10.5 oz, finely chopped
- 3 tbsp 45 ml extra virgin olive oil
- 3 garlic cloves finely chopped
- 1 cinnamon stick
- 1 tsp ground cinnamon
- 1½ tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp freshly ground black pepper
- A generous pinch of saffron threads about 0.1 g
- 2 tbsp 30 ml warm water, for blooming the saffron
- 400 ml 1⅔ cups low-sodium lamb or chicken stock
- 200 g 7 oz pitted dried prunes
- 3 tbsp 45 ml honey
- 75 g 2.6 oz / about ½ cup blanched whole almonds
- 1 tsp toasted sesame seeds optional
- 1 tsp fine sea salt plus more to taste
- 2 tbsp chopped fresh cilantro or flat-leaf parsley for serving
Method
- Place the saffron threads in a small bowl with 2 tablespoons of warm water and leave to infuse for 10 minutes. Meanwhile, season the lamb with the salt and black pepper.
- Heat 2 tablespoons of the olive oil in a large, heavy-bottomed Dutch oven or deep casserole over medium-high heat. Add the lamb in batches and brown it on several sides, allowing approximately 6–8 minutes per batch. Transfer the browned meat to a plate. Add the remaining tablespoon of oil as needed.
- Reduce the heat to medium-low. Add the chopped onions to the same pan and cook for 10–12 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for another minute.
- Stir in the cinnamon stick, ground cinnamon, ginger, turmeric, cumin and ground coriander. Cook for approximately 30 seconds, stirring constantly, until fragrant. Do not allow the spices to burn.
- Return the lamb and any accumulated juices to the pan. Pour in the saffron together with its soaking liquid, followed by the stock. Stir well, scraping any browned bits from the bottom of the pan.
- Bring the liquid to a gentle simmer. Cover with a lid, reduce the heat to low and cook for approximately 1½–2 hours, stirring occasionally, until the lamb is nearly fork-tender. Add a small splash of water or stock if the sauce becomes too thick during cooking.
- While the lamb cooks, cover the prunes with warm water and let them soak for approximately 15 minutes. Drain well and set aside.
- Once the lamb is nearly tender, stir the honey into the cooking sauce and add the drained prunes. Cover and simmer gently for another 20 minutes, until the prunes are plump and soft and the lamb is completely tender.
- Remove the lid and continue simmering for approximately 5–10 minutes if necessary, allowing the sauce to reduce until thick and glossy. Stir carefully so the softened prunes retain their shape. Taste and adjust the salt and pepper. The sauce should have a balanced sweet and savory flavor.
- Meanwhile, heat a small dry frying pan over medium-low heat. Add the blanched almonds and toast for approximately 4–6 minutes, turning frequently, until lightly golden. Transfer them to a plate to prevent further browning.
- Transfer the lamb, prunes and sauce to a warm serving dish. Scatter the toasted almonds over the top, along with the sesame seeds if using. Finish with chopped cilantro or parsley.
- Serve immediately with couscous or warm crusty bread to soak up the fragrant sauce.
