Lamb tagine with apricots and almonds from Stew!: 100 Splendidly Simple Recipes by Genevieve Taylor

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Notes about this recipe

  • Leo on October 06, 2025

    Delicious and reasonably straightforward to prepare. The flavours were subtle. My only addition was a squeeze of fresh lemon juice rather than salt to lift it. I don't think this recipe will become a regular but it's a reminder of how good a lamb tagine is. I cooked for 3 hours at 140C (fan) turning it up to 160C for the last hour.

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