Lamb neck with prunes, apricots, and couscous – an authentic Moroccan recipe

Lamb neck with prunes, apricots, and couscous – an authentic Moroccan recipe

Naimi lamb neck is one of the most tender and flavorful cuts, especially when cooked Moroccan-style with dried fruits and warm spices. This recipe blends sweet and salty flavors and is served alongside couscous for a complete, luxurious, and easy-to-prepare meal.

✅ Ingredients (serves 5-6 people):

🍖 For meat:
- 1 kg of Naimi lamb neck meat with bone from Meat & More
- 1 large onion, finely chopped
- 3 crushed garlic cloves
- 1 teaspoon ginger powder
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- 2 cups meat broth or water

🍑 For dried fruits:
- ½ cup dried prunes
- ½ cup dried apricots
- 1 tablespoon of honey
- ½ teaspoon cinnamon
- 1 tablespoon of butter

🍲 For couscous:
- 2 cups of couscous
- 2 cups of boiling water
- A pinch of salt
- 1 tablespoon of butter

👨🍳 Preparation method:

1.       In a casserole or heavy saucepan, heat olive oil, add onions and sauté until wilted.

2.       Add the garlic, then the meat pieces and spices, and stir until browned on all sides.

3.       Add the broth, cover the pot and let it cook on low heat for about an hour and a half until the meat is tender.

4.       In a small saucepan, place the plums and apricots with 1 cup water, honey, butter, and cinnamon. Simmer for 10–15 minutes, until the fruits caramelize and a thick sauce forms.

5.       In a bowl, pour boiling water over the couscous with a pinch of salt and butter. Cover and let it sit for 5–10 minutes, then fluff it with a fork until it's ready to serve.

6.       Place the couscous in a serving dish, pour the cooked meat over it, and some of the broth. Garnish with prunes, apricots, and sweet sauce. You can add a sprinkle of sesame seeds or toasted almonds, if desired.

🍽️ Serving suggestion:

Serve the tagine alongside the peppered couscous, garnished with prunes and caramelized apricots. Add a touch of almonds or sesame seeds, if desired.

💡 Chef's Tip:

To ensure the neck is tender, don't rush it and let it cook on low heat for at least an hour and a half. And the plums? The more caramelized they are, the deeper the flavor!

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