Morrocan Lamb Tagine

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Moroccan Lamb Tagine Moroccan Lamb Tagine Cat Harris

The word tagine has a dual meaning. It can refer to clay cookware—common throughout North Africa—that consists of a shallow, rounded base topped by a conical lid. It can also refer to the traditional stews cooked within that casserole dish.

Tagines are a perfect way to welcome the fall weather with just a little more flair than the average meat and potatoes number. Our recipe showcases the fresh ginger and local lamb and honey that you can find at farmers markets right now, along with dried apricots, saffron, and cinnamon. We used the Vietnamese Saigon cinnamon from Savory Spice Shop in South End; the smell alone is worth the trip to the store.

This slow-cooked stew fires on all taste cylinders: sweet, earthy, and savory with just a bit of heat at the end. Your home will be filled with the swirling aromas of ginger, garlic, cinnamon and honey. Giant couscous is a perfect companion to soak up the sauce; gluten-free cooks can consider spaghetti squash as an alternative.

Recipe for Morrocan Lamb Tagine with Apricots and Fresh Ginger

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