Lamb tagine with apricots, olives, and buttered almonds from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 193) by Melissa Clark

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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

  • Eat Your Books

    Can substitute cilantro for parsley.

  • Emily Hope on November 28, 2011

    What a great recipe! I'm a little hesitant about lamb because the flavor can sometimes be gamey, but I loved this stew and so did our dinner guest. The apricots add the perfect amount of sweetness, and the olives add just enough savor to balance them out. The frozen lamb "stew meat" I bought ended up being in much smaller pieces than what she suggests, but even so, it turned out well. I served with baked buttered couscous (putting the reserved dried apricots and buttered almonds on top of the couscous rather than the tagine), a Paula Wolfert cooked carrot salad with harissa and feta, sauteed chard, and a chopped tomato and pepper salad (which in hindsight seemed unnecessary), followed by Dorie Greenspan's chocolate mousse.

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