Tagine refers to both the conical clay pot and the slow-cooked stew from Morocco. Lamb tagine with dried fruits and spices dates back centuries in North African cuisine, blending savory meat with sweet apricots/prunes, almonds, and warm spices like cinnamon, ginger, and ras el hanout.

Served with couscous, it’s a fragrant, tender dish perfect for gatherings.

Ingredients (serves 4-6):

• 1.5kg lamb shoulder, cubed
• Onions, garlic, ginger
• Spices: cinnamon, cumin, turmeric, saffron
• Dried apricots/prunes, almonds
• Honey (optional)
• Fresh cilantro
• Couscous for serving

Step-by-Step Instructions:

1. Brown lamb in tagine or Dutch oven.
2. Sauté onions, garlic, ginger; add spices.
3. Return lamb, add water/stock to cover halfway.
4. Add dried fruits and simmer covered on low for 2-3 hours until tender.
5. Toast almonds; adjust seasoning with honey/salt.
6. Prepare fluffy couscous.
7. Garnish with cilantro and almonds.

Tips: Slow cooking melds flavors; the cone lid traps steam for moist results. Serve with harissa for heat.