This Slow Cooked Lamb and Dried Apricot Tagine will transport you to Morocco with the aroma of ginger, cumin, cinnamon, coriander and saffron.
Braised Lamb = Comfort Food
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.
Lamb and Dried Apricot Tagine
The warm spices, lamb and sweet apricots simmered away and teased my senses. I knew I’d be a fan, but was it too far out there for my other half? He’s a lamb fan, but I skipped our earlier French Fridays lamb curry dish as I knew it wouldn’t be met with his approval.
Roasted leg of lamb and grilled chops are more his style. And as far as dried apricots go, they’re on the outs just like curry. Well, he ate it begrudgingly. But he didn’t make a peanut butter sandwich, so I’d call that a success. But the tender, spiced lamb with sweet apricots sure won me over.
This recipe has been published on Dorie Greenspan’s blog and can be found in Around My French Table on page 284.