A tagine is actually a conical pot used in Moroccan cooking. I don't own one ( this site is mind-boggling - who knew?) but it isn't necessary to have one to cook a good tagine. I use my copper dutch oven so feel free to use any heavy pot with a lid that will fit in your oven. For the lamb, I use our bone-in shoulder roasts or chops but if you can't find bone-in (they add more flavor, you know), use a boneless shoulder roast or any lamb stew cut. You can experiment with using fresh fruits (apples, pears, plums) or other dried fruits such as raisins and figs. Making a tagine is like making art - layers of experimentation and each one is different.
2 lbs. lamb shoulder roast or lamb shoulder chops - bone-in
1 Tablespoon olive oil
1 large onion
5 cloves garlic
2 cups water
1 cup dried prunes
1/2 cup dried apricots, cut into 1/4” pieces
4 Tablespoons Old Friends Farm grated fresh ginger
1 teaspoon cinnamon (and more to taste)
3 large carrots - peeled and cut into 1/2” diagonal chunks
2 Tablespoons butter
2 medium size firm apples (Honeycrisp, Granny Smith, Delicious)
1 Tablespoon honey
handful of slivered almonds
For serving: cooked basmatic rice or couscous |