Lamb and Dried Apricot Tagine | lamb recipe

Lamb and Dried Apricot Tagine | lamb recipe

This Slow Cooked Lamb and Dried Apricot Tagine will transport you to Morocco with the aroma of ginger, cumin, cinnamon, coriander and saffron.

Who doesn’t love the tempting scent of a braised dish cooking away in the kitchen? Stews, soups, and, yes, even tagines. What is a tagine you say? It’s a North African dish cooked in an earthenware pot of the same name. I actually own huge Alessi tagine, which my mother referred to as a couscousserie, but resorted to my easier to clean Le Creuset Dutch oven this time around. Tagines are typically served with couscous or bread, and I elected to plate mine over Israeli or pearl couscous. The day was damp with a mixture of drizzle and flurries…and my cozy kitchen beckoned. I sauteed the lamb, then cooked up the onions, garlic and spices, tossed in some tomatoes, chicken broth (or maybe I dumped that…oops!) followed by some plumped up dried apricots, before popping the covered dish in the oven to finish cooking. Comfort food for sure.

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