Name: Lamb tagine with figs and apricots (Tajine d’agneau aux figues et abricots)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 3 tsp orange-blossom water; 1 tsp saffron; 2–3 tsp ground black pepper; 3 tsp ground ginger; 1 tsp ground cinnamon; 250 g (9 oz) dried figs; 1 cinnamon stick, roughly broken; 150 g (5½ oz) dried pitted apricots; 1 tsp sweet paprika; about 175-250 ml (6–9 fl oz) water; 2 tbsp vegetable oil; 1 tbsp olive oil; 1 tbsp caster sugar; 1 large onion, peeled and diced; 1 kg (2 lb 2 oz) boned shoulder of lamb, cut into large chunks

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The North African Kitchen

By Fiona Dunlop

Published 2008

About

This is more melt-in-the-mouth stuff out of the Moroccan kitchen, a classic marriage between fruit and meat, not too sweet and not at all complicated to prepare. It will disappear instantly as soon as it hits the table. As a grand finale, you can scatter the dish with walnut kernels to give it a touch of Aicha’s mountain-village style.

Ingredients

1 kg (2 lb 2 oz) boned shoulder of lamb, cut into large chunks
1

Method

Put all the meat dish ingredients into a wide, deep pan over a medium heat, stir briefly then almost cover with water. Cover with a lid, then simmer gently for 1–1½ hours. Check the moisture level occasionally, adding more water if necessary.
Meanwhile, make the fruit mixture. Steam the figs and apricots for about 15 minutes until soft and moist. Put them in a