The word “tagine” refers to both a North African cooking pot with a conical lid, and the aromatic stew traditionally cooked in it. This North African stew classically incorporates savoury and sweet ingredients to make a complex dish with a spiced sauce. I love this recipe because the dried apricots, cinnamon, nutmeg and a sprinkling of almonds toasted in butter provide the sweetness, while the lamb, turmeric, tomato paste, and the bright garnish of herbs and lemon juice gives the stew a lovely savoury and hearty taste. If you don’t have a tagine, the pot, any other large pot with a tightfitting lid works just as well. This is comfort food at its best!

This is what you will need:

This is how:

Enjoy!

xxx

Tweaked from a recipe I found on the New York Times Food page.

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