Lamb Tagine with Chickpeas and Apricots

The Tagine is a Moroccan dish popular in Kenitra, Morocco (Africa). It is normally prepared in a Tagine which is a heavy weight conical shaped ceramic dish although this can be substituted for a lidded casserole dish. Our Moroccan Lamb tagine has been designed to deliver an aromatic, intense flavour of spicy sweetness with the  liberal use of Apricots, Honey and Cinnamon. Serve with Couscous or simply a French stick to mop-up all those sauces. An incredibly simple dish to make. This is one of my favourites and shouldn't be passed by.

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Although we use apricots, figs or dates are a good substitute along with a few toasted almonds, the combination is for you to decide!

If this dish at stage 3 is becoming to dry for your liking lamb/vegetable stock may be added, alternatively just use water. We suggest approximately half a cup or 100ml for the 4 portion recipe.

Our recipes are made specific to each curry, but do not feel you must follow them religiously, they are not etched in stone!! The heart of a good curry is in it's adaptation to your own preference.

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Tagine review by Barrie Mole All my review
Have just had the Lamb & Apricot cooked it in a Tagine. Nothing short of superb, had it with couscous, so many flavours in one dish but each complimenting the other. This is a must have dish for sure.
(Posted on 2013-03-04 19:53:45)
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