Lamb Tajine with Caramelized Figs

Ingredients

• 1.5 kg Boneless lamb shoulder (cut into large pieces)
• 2 c. à soupe Tajine spices (cumin, coriander, paprika, ginger) (homemade blend or pre‑made)
• 2 pcs Garlic cloves (grated)
• 2 c. à soupe Extra virgin olive oil (for browning the meat)
• 1 pcs Cinnamon stick (for flavor)
• 2 pcs Yellow onions (sliced into strips)
• 500 g Fresh figs (washed, whole or quartered)
• 100 g White sugar (for the fig jam)
• 50 g Brown sugar (cassonade) (for the fig jam)
• 20 cl Water (for the fig jam)
• 1 c. à soupe Orange blossom water (optional, to flavor the figs)
• 1 c. à soupe Toasted sesame seeds (for garnish)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Meat Marinade

   In a large bowl, combine the water, tajine spices, grated garlic and a pinch of salt. Add the lamb shoulder pieces and coat them well. Cover and let marinate in the refrigerator for at least 4 hours, ideally overnight.

   Time: PT15M

2. Vegetable Preparation

   Thinly slice the onions into strips. Set aside. Wash the figs, dry them and keep them whole for later cooking.

   Time: PT5M

3. Sear the meat

   Heat the tajine over medium heat, add the olive oil then place the meat pieces. Brown for 5 minutes on each side, add the cinnamon stick and the sliced onions.

   Time: PT20M

   Temperature: moyen

4. Slow cooking of the meat

   Reduce the heat to low‑medium, cover the tajine and let simmer for 2 hours, until the meat is very tender. Stir gently every 30 minutes.

   Time: PT2H

   Temperature: doux‑moyen

5. Prepare the candied figs

   In a small saucepan, combine the white sugar, brown sugar and water (20 cl). Bring to a gentle boil, add the whole figs, then reduce the heat to the minimum. Cook for 1 hour uncovered.

   Time: PT1H

   Temperature: très doux

6. Finish the fig jam

   Remove the lid, cook for another 1 hour to thicken the syrup. Add the orange blossom water at the end of cooking, then remove from heat and let cool slightly.

   Time: PT1H

   Temperature: très doux

7. Reduce the tajine sauce

   Remove the meat and onions from the tajine, let the sauce reduce over medium heat for 5 minutes until a glossy consistency is achieved.

   Time: PT5M

   Temperature: moyen

8. Plating the tajine

   Arrange the meat pieces in the tajine, generously spoon the reduced sauce over them, add the candied figs around and sprinkle with toasted sesame seeds. Serve hot, accompanied by Moroccan bread or couscous.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless lamb shoulder: leg of lamb, veal
• Instead of Tajine spices (cumin, coriander, paprika, ginger): ras‑el‑hanout
• Instead of Garlic cloves: garlic powder
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Cinnamon stick: cinnamon powder (½ tsp)
• Instead of Yellow onions: shallots
• Instead of Fresh figs: dried plums
• Instead of White sugar: cane sugar
• Instead of Brown sugar (cassonade): whole cane sugar
• Instead of Orange blossom water: vanilla extract
• Instead of Toasted sesame seeds: sliced almonds

Equipment Needed

• Tajine (or cast‑iron pot)
• Jar or dish for the marinade
• Small saucepan for the candied figs
• Cutting board
• Chef's knife
• Wooden spoon
• Measuring spoons (tablespoons, cl)
• Paper towel (optional)
• Bowl for mixing spices (optional)

Critical Steps — Do Not Skip

• Meat Marinade
• Slow cooking of the meat
• Candied figs for 2 hours
• Reducing the tajine sauce

Chef Tips from the Video

• Use a clay tajine for an authentic flavor and even cooking.
• Add a pinch of ras‑el‑hanout at the end of cooking to enhance the aromas.
• Lightly toast the sesame seeds before sprinkling for extra crunch.

Troubleshooting

Storage

Refrigerator: Store leftover tajine in an airtight container, 3 to 4 days in the fridge.

Freezer: The tajine freezes well for up to 2 months, well wrapped.

Room temperature: Candied figs in a sealed jar can be kept at room temperature for up to 1 year.

Make-Ahead Tips

• Marinate the meat the day before for more flavor.
• Candied figs can be prepared 24 hours ahead and kept in the refrigerator or a sealed jar.