Mishmishaya

Middle Eastern Lamb Ragout with Apricots

Preparation info

  • Serves

    6 to 8

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

The combination of meat and fruit is very popular in the cuisine of the Middle East. The Iraqi lamb and dried fruit stews, Moroccan tagines, and Persian khoresh are closely related. We Americans, with our predilection for sweets with our meats (witness our love of turkey with cranberry relish, roast chicken with watermelon pickle, pork chops with applesauce), should find this recipe a natural.