Lamb tagine with apricots and prunes
Alcoholic beverages
This is one of those typical Moroccan dishes that combine meat (lamb) with dried fruit. If you’ve never eaten this type of stew, it is far more sophisticated than simply lamb with fruit. The fork tender lamb is cooked in a sauce loaded with spices, and each bite reveals a glorious blend of sweet and savory and subtle but complex flavors. There is sweet from the fruit, heat from the Aleppo pepper and ginger and magic from the Ras el Hanout. <br /> <br />The word “tagine” actually refers to both an earthenware dish with a conical lid and the stew itself. The unique feature of the tagine is the conical lid which allows moisture to slowly drip down into the stew. <br /> <br />I used a Dutch oven for this recipe. To replicate the effect of the tagine lid, I crumpled a sheet of parchment paper and placed it directly on the surface of the stew to maintain the moisture.
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