Lamb Tagine with Apricots and Almonds and a Raisin Couscous

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

These Moroccan meat and fruit stews seem to appeal to the British palate, perhaps because we have always liked the idea since it was quite à la mode in Elizabethan times. This style of cooking rather fell out of fashion in Mrs Beeton’s day, but was revived somewhat by George Perry-Smith in the 1970s. Claudia Roden, Arto Haroutunian and Paula Wolfert have brought us many different varieties, all worth exploring. Although I’ve still got quite a few to try, this is my favourite version so far.