This lamb shank with prunes and apricots is pure Moroccan comfort food—slow-cooked until buttery-tender, falling apart with every bite. The sweetness of the dried fruit, the warm spices, and the deep sauce create a perfect balance between savory and subtle sweetness. Garnished with crunchy sesame seeds and toasted almonds, the dish gains just that extra touch of texture and luxury. And with our "Tajine Meat with Prune Mix," you can effortlessly bring all those authentic flavors together in one steaming, irresistible dish.

• Make a mixture with the olive oil and 'Tajine meat with plum mix'
• Dissolve the Negin saffron in water and add to the mixture
• Marinate the lamb shanks with the mixture
• Take a cooking pot and add a dash of olive oil
• Briefly fry the lamb shanks over medium heat
• Add the water
• Let it simmer for approx. 2 hours with the lid on

• Take a cooking pot and place the dried plums and apricots in it
• Add the water, sugar, cinnamon, rose water and honey
• Let it simmer for +/- 15 minutes until the moisture has evaporated, stirring regularly.
• Finish with roasted sesame seeds
• Roast the almonds in a dry pan for 5 minutes until they look golden brown and start to smell aromatic.
• Remove the almonds from the pan as soon as they are done to prevent them from burning
• Use them as a topping on meat and dried fruits

*Serve with fresh Moroccan bread

Tasty!

Moroccan Spicy Secrets

⁠