Lamb and dried apricot tagine from Around My French Table: More Than 300 Recipes from My Home to Yours (page 284) by Dorie Greenspan

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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

  • L.Nightshade on May 22, 2011

    This dish was good, but it fell a bit short for us. I used to cook a lot of North African food, and I love the meat - spice - fruit combinations, but this dish didn't live up to my expectations. The aroma was wonderful while it was cooking, so I think the spice combination was the right one, maybe just not enough. There are a few possible reasons why this dish mildly disappointed. I used canned tomatoes, those plus the broth made it pretty liquid. Perhaps the lamb I finally found wasn't the best quality (Trader Joe's). We ate it pretty much right out of the oven, maybe the flavors improve over time. Again, don't get me wrong, it was good, just not great.

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