I fell in love with this recipe from the NY Times by Melissa Clark years ago and long before I sold the stunning “Tagine for Two” in my shop. Now when I make it I still use a Dutch oven for the cooking process but then move two - three portions to my Tagine for serving my boys. Everything about this recipe and presentation is warm and inviting. The sweet and earthy aromas fill my home while it cooks literally seducing my husband out of his office to ask “What’s for Dinner, love?” while placing a kiss on my cheek. 💃

I’m now developing my skills to cook in my Tagine itself and will certainly keep you posted on that adapted recipe as soon as I deem it Flaweless! In the meantime let’s get cookin’! You’re gonna LOVE this Flaweless version of Lamb Stew - Tagine-style!

Moroccan Lamb Tagine

INGREDIENTS

3 pounds lamb stew meat, cut into 1½-inch pieces

2½ teaspoons kosher salt

1¾ cups lamb or chicken stock

1 cup dried apricots

2 tablespoons olive oil

2 large onions, thinly sliced

1teaspoon tomato paste

½ teaspoon grated fresh ginger

2 cinnamon sticks

Large pinch saffron

½ teaspoon ground ginger

¾ teaspoon ground turmeric

¾ teaspoon ground black pepper

¼ teaspoon ground cinnamon

Pinch freshly grated nutmeg

⅓ cup fresh cilantro, chopped

1tablespoon unsalted butter

½ cup sliced almonds

2 scallions, finely chopped

2 tablespoons chopped cilantro

A squeeze of fresh lemon juice, to taste

METHOD

In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour.
In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
Heat oven to 325 degrees. In a Dutch oven, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, and cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
Drain fat leaving just enough to coat the bottom of the pot. Add onions and ¼ teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2½ to 3 hours, or until lamb is tender, turning it occasionally.
Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and ¼ teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
To serve, transfer lamb and juices to a serving platter (like a Flaweless Tagine!). Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with couscous.