Lamb tagine with figs and apricots (Tajine d'agneau aux figues et abricots) from Medina Kitchen: Home Cooking from North Africa by Fiona Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Jesmondgirl on February 27, 2020

    Use prunes too. Cook meat in slow cooker. This recipe used 9 fluid ounces of oil in marinade. Maybe should have drained more off and I did fry off meat and then cook in slow cooker but was horribly oily even though I used less than half the amount indicated. Cooled rest down and removed as much oil as I could and then was better. Also the fruit was very sweet even though I used much less sugar than recipe and there seemed to be too much fruit even though I reduced the quantity. Would not repeat this dish. Other similar tagines in this book do not use so much oil.

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