Lamb tagine with figs and apricots

Tajine d’agneau aux figues et abricots

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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

  1. 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.
  2. Meanwhile, make the fruit mixture. Steam the figs and apricots for about 15 minutes until soft and moist. Put them in a