51 Lamb Tagine

Name: Lamb Tagine
Cuisine: Moroccan
Ingredients: 1 tbsp olive oil or butter, plus 1 knob extra for frying the almonds; 200 g Medjool dates — stoned and skins removed (see note); ½ tsp ground black pepper; 1 large onion, peeled and finely sliced; 100 g dried apricots left whole; 1 kg neck of hogget, mutton or goat on the bone cut into slices; 2 tbsp flaked almonds — cook up in butter to crispen and scatter over; 6 cloves of garlic; Coriander leaves to garnish; 1 tsp ground ginger; ¼ tsp saffron threads; 1 cinnamon stick; 1 ltr of chicken stock

Preparation info

Difficulty
Complex

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

The word tagine means cooking pot which was, and still is, a clay pot with a cylindrical lid that would be cooked on an open fire, writes Graham Garrett. This is a famous dish of Morocco and I have eaten it many times on visits there in the past. I love the idea of cooking lamb with sweet ingredients and spice and this is a wonderful recipe for eating with flat bread or with couscous or rice. What really make