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The smell of this tagine cooking might drive you crazy, especially if you are hungry. The smells of ginger, cumin, cinnamon, dried chili, coriander, saffron are quite intoxicating. I served it with pumpkin mash and a plain couscous. You could serve it with rice if you prefer or if you do not have any couscous handy. This tagine keeps very well for a few days and is even better warmed up the following day. The tagine can be cooked in a classic tagine, if you have one, or a Dutch oven. It should be a heavy dish with a tightly fitted lid that can go in the oven. I use a Le Creuset – 28 cm / 11 inches.

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Serves 4


2 cups chicken broth
120 g / 1/4 pound moist dried apricots
6 tablespoons olive oil
1 kilo / 2 pounds lamb shoulder cut into cubes
salt & freshly ground black pepper
4 medium or 2 large onions, diced
4 garlic cloves, finely chopped
a 400 g / 14 ounce can of diced tomatoes
1/2 teaspoon chilli powder
1/2 teaspoon coriander
a pinch of saffron threads
1/2 teaspoon ginger
1/2 teaspoon cumin
1/4 teaspoon cinnamon
1/2 cup toasted sliced almonds
chopped fresh cilantro


Preheat the oven to 170 C / 325 F
Heat the chicken broth
Add the apricots and allow them to plumb for a few minutes
Add half the oil to your Dutch oven
Dry the lamb with a paper towel and brown them on all sides
Remove from the dish and place on a plate
Season the lamb with salt & pepper
Add the onions and garlic over low heat and cook for about 5 minutes until soft
Add the tomatoes and cook for 10 minutes, stirring often
Add the broth and the apricots
Add all the spices except the fresh cilantro
Stir all well
Add the meat
Place lid on and put into the oven
Bake for one hour
Scatter almonds
Bake another 15 minutes
Add the chopped cilantro just before serving
Serve with couscous