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.