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Lamb Tajine with Dried Fruit & Almonds


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Lamb Tajine with Dried Fruit & Almonds


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Lamb Tajine with Dried Fruit & Almonds

Growing up, lamb was our favorite treat. No need to get the expensive cuts: Lamb shanks or shoulder (alsocalled chuck) are reasonably priced and will do the job beautifully. The pairing of lamb with dried fruit and nuts simply can’t be beat, and the preparation is quite streamlined.


  • Prep Time : 20 min
  • Cook Time : 2 hour, 45 min
  • Ready Time : 3 hour, 5 min


8 Servings


  • 4 pounds lamb shanks, or boneless lamb 2-inch cubes
  • 1/4 cup olive oil
  • 2 large onions, thinly sliced in a food processor
  • 2 tablespoons sugar
  • 2 pinches saffron
  • 1 teaspoon turmeric
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground pepper
  • 1 tablespoon ground cinnamon
  • 1 1/2 cups Klein’s Naturals pitted prunes, packed
  • 1 1/2 cups Klein’s Naturals dry apricots, packed
  • 1 cup Klein’s Naturals slivered almonds, toasted 15 minutes in a 300˚F degree oven


Put the meat in a large heavy pot with 2 quarts (8 cups) water and bring to a boil.  Reduce the flame to medium and cook, covered, 2 hours. Meanwhile, heat the oil in a large skillet. Add the onions and cook, on a medium high flame, until dark brown. Add the sugar and cook 1 more minute. Add the onion mixture to the lamb, (just to be clear: add the onion mixture at the end of the 2 hours cooking), with the saffron, turmeric, ginger and ground pepper, and cook 45 more minutes. Add the cinnamon and dry fruit, and cook 15 more minutes. Transfer the meat
and fruit to a platter with a slotted spoon. If the liquid in the pot is too thin, reduce on a high flame until thickened, just 2-3 minutes, and pour over meat. Just before serving, sprinkle with the almonds.

As seen in Joy of Kosher with Jamie Geller Magazine (Bitayavon Spring 2012) – Subscribe Now


About Levana Kirschenbaum


Lévana Kirschenbaum was co-owner of Levana Restaurant on Manhattan’s Upper West Side (alas, recently closed after thirty two years), and the pioneer in Kosher upscale dining. She is a cooking teacher and cookbook author, and gets countless devoted fans for her fearless, practical and nutritious approach to cooking. She gives weekly cooking demos, and gets cooking demo engagements around the country. She has published "Levana's Table: Kosher Cooking for Everyone", "Levana Cooks Dairy-Free!”, and a book-dvd set based on her demo series called "In Short Order”. She has just published her latest cookbook: “The Whole Foods Kosher Kitchen: Glorious Meals Pure and Simple”. She is launching a line of all-natural spelt desserts, called, what else, Lévana. Her weekly cooking demos take place at her apartment on Manhattan’s Upper West Side: Get ready for dinner and a show! Go onto her website to find out more about her demos, cookbooks, desserts, and entertaining stories at www.levanacooks.com




One Response to Lamb Tajine with Dried Fruit & Almonds

  1. I notice that three ingredients that I consider essential in a tagine are not included here, namely:
    1. Rose Harissa paste
    2. Pickled lemon
    3. Fresh coriander (cilantro).
    I’m not Jewish and just wondered if there was any religious reason behind this? Thanks!
    (I think I’d also leave out the sugar here – quite enough in the dried fruit for me!).

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