MOROCCAN LAMB TAGINE WITH APRICOTS AND ALMONDS.

Ingredients

500g lamb (preferably from the upper leg)
4–5 red onions, sliced
6 tablespoons of oil
2 tbsp Raz El Hanout spice mix
125 g dried apricots
125 g whole almonds
Broth (to cover the meat)
1-2 pieces of cinnamon
1 tbsp sugar
Some water
Finely sliced ​​preserved lemons
Salt to taste

preparation

1. Cut the lamb into approximately 2 cm cubes.
2. Place the Raz El Hanout, apricots, 3 tablespoons of oil and almonds in a roasting pan, cover with broth and braise slowly in the oven at 175 °C for about 1 hour.
3. Meanwhile, heat the remaining oil in a pan, sauté the onions with cinnamon until translucent, adding sugar and a little water if necessary, until a slightly moist, sweet consistency is achieved.
4. After 1 hour, remove the roasting pan from the oven, mix in the finely chopped preserved lemons and cook for another 20 minutes in the oven.
5. Season with salt (carefully, as the lemons are already salty).
6. To serve, pour the onion mixture over the meat and place the roasting tin directly on the table.

Tip

This goes well with classic couscous, which perfectly absorbs the aromatic sauce.

The story

This Moroccan lamb tagine combines the warmth of Raz El Hanout with the sweetness of apricots and the nutty flavor of almonds. It is a prime example of the diversity of North African cuisine, where sweet and savory flavors are artfully combined.