Tajine d’agneau aux abricots et pruneaux

Tagine takes its name from the coned-hat clay dish in which it is cooked. Any heavy-based lidded casserole will do, especially as a hefty Moroccan tagine top is often too tall to fit in a normal oven. The meat (lamb or chicken) is browned with onions and spices, then simmered gently (the longer the better) with dried fruits and vegetables added a little while before serving. Honey, toasted almonds and sesame seeds add sweetness and nuttiness to this rich and aromatic classic.