Recipe(tried): Lamb and Apricot Tagine

This Moroccan lamb stew is unusual, yet very appealing. To be authentic, serve with couscous.

Lamb and Apricot Tagine (Morocco)
Serves 8

1 cup dried apricots
2 onions, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
2 pounds boneless lamb, cut in 1" cubes
1/2 cup white wine or chicken broth
2 teaspoons honey
2 teaspoons lemon juice
1/4 cup chopped fresh mint or cilantro
1/4 cup toasted blanched almonds

Chop half the apricots.

In a Dutch oven, saut onion and garlic in oil until soft. Add spices. Cook, stirring, 1 minute. Add meat, stirring to coat with spices. Saut until browned.

Add chopped apricots and wine or broth. Bring to a boil, then simmer, covered, stirring occasionally, until lamb is tender, about 1 hour, adding a little water if necessary.

Add reserved apricots and honey. Simmer, uncovered, 10 minutes longer. Add lemon juice and stir to mix.

Sprinkle with mint or cilantro and almonds before serving.