Lamb Tagine with Dried Apricots and Olives

From Soups, Stews, and Chilis

Why this recipe works:

We used carrots, onions, and garlic to lay the foundation for our lamb tagine recipe and a spice mix of traditional North African spices to give it complex flavor. For the lemon flavor that distinguishes tagines, we used lemon zest and juice. Greek “cracked” olives made a tasty substitution… read more

We used carrots, onions, and garlic to lay the foundation for our lamb tagine recipe and a spice mix of traditional North African spices to give it complex flavor. For the lemon flavor that distinguishes tagines, we used lemon zest and juice. Greek “cracked” olives made a tasty substitution for hard-to-find Moroccan olives. Stirring them, along with chopped dried apricots, at the end of the simmering time ensured that they retained their flavor and texture. Finally, a last-minute addition of raw garlic and some more lemon zest sharpened the flavors of our North African stew.

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Serves 6

If you cannot find pitted Greek green olives, substitute pimento-stuffed green olives; if the olives are particularly salty, be sure to rinse them. A variety of dried fruits, including pitted prunes, dark raisins, golden raisins, or currants, can be substituted for the apricots.

Ingredients

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