Tagines are Moroccan stews cooked in a special earthenware dish called a tagine. You don’t need to have this special cookware, though – you can use a Dutch oven instead. I highly recommend making this a day in advance of holiday parties, because this lovely North African dish gets even better the next day!
Lamb Tagine with Apricots
(Makes 4 servings)
1½ lb. lamb stew meat OR lamb
shoulder chops *see Note
1 large onion, chopped
1 c. low-sodium beef stock
OR homemade beef or chicken stock
1½ tsp. salt (less if you’re using
commercial stock)
2 T. honey
1 tsp. cinnamon
1 tsp. turmeric
¼ tsp. black pepper
1 c. dried apricots, chopped *see Note
¼ c. slivered almonds, toasted *see Note
1. Preheat oven to 425°F. Lightly oil a Dutch oven. Heat over medium heat and add lamb. Cook until lamb is browned on all sides.
2. Add onion and continue cooking for another 2 minutes.
3. Add stock, salt, honey and spices. Stir well, cover, and transfer to oven. Cook for 45 minutes.
4. Add apricots to the tagine. Continue cooking another 15 minutes.
5. Serve over basmati and garnish with slivered almonds or parsely (as shown).
Note: Lamb shoulder chops are much less expensive than stew meat. You can cut the meat off the bone before cooking or after.
Note: Unsulphured dried apricots are softer and have a better flavor than their sulphured counterpoints, but they are brown instead of orange.
Note: To toast slivered almonds, place them in an ungreased pan and heat over medium heat. Cook, stirring, for 2-3 minutes, until brown and toasty smelling.
Especially tasty with local, grass-fed lamb!
Amen! Where are you located, eatlocal?