Lamb Tagine with Apricots

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Tagines are the meat dishes which sit closest to the heart of Morocco, rich and aromatic without being fancy or contrived. It is also the name for the earthenware casseroles with conical lids like witches’ hats in which the meat is simmered. Tagines are everyday food in the same sense as Lancashire hot-pot, or a shin of beef stew. Tagines are most often of lamb, but they can just as easily be made with beef. Fruit is not a constant, but its inclusion is typical.