How to make it

  • For tagine:
  • Season the lamb with salt and pepper and cook in a heavy sauce pan or Dutch oven over high heat in a little olive oil until browned; remove and set aside
  • Adding more oil if necessary, add the onions, carrots, and parsnips
  • If using whole spices (heartily recommended), toast and grind finely; set aside
  • Once the onions begin to pick up some color, add in the ginger, garlic, and spices and continue to cook for a few minutes
  • Add stock, lemon juice, honey, and apricots, return lamb, and bring to a boil
  • Reduce heat and simmer, uncovered, for at least two hours, until the meat is falling off the bone
  • For couscous:
  • In a medium sauce pan, heat butter or oil and cook scallions until soft
  • Cover with water or stock, and bring to boil
  • Stir in tumeric, raisins, salt, and couscous
  • Remove from heat and let sit for 10 minutes, covered
  • Fluff with a fork and serve

Reviews & Comments 4

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  • la9444144 9 years ago
    tumeric is not really necessary for the lamb.its a color spice rather than a flavor spice for a dish with as many ingredients. not knocking the recipe, i have had tagine many ways and have created my own, this still sounds amazing!
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  • turtle66 10 years ago
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  • nathancarnes 11 years ago
    Thanks. Let me know how you like it!
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  • eirika 11 years ago
    This sounds SOOOOOOO Yummy! Thank you I can't wait to try it.
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