Moroccan Lamb Tagine

Moroccan lamb tagine with tomatoes, zucchini and onion.




  1. In a bowl, cover the apricots in boiling water and leave to soak for 2 hours.
  2. Put the oven on at 350 degrees F. Brown the lamb in 2 tablespoons of the oil in the tagine bottom and then put to one side.
  3. Pour in the other tablespoon of oil and cook the onion until tender. Add the garlic, cinnamon, coriander and cumin and cook for another 2 minutes. Put the lamb back in.
  4. Next add the apricots and the liquid they were soaking in, together with the can of tomatoes and lamb stock.
  5. Cook for a couple of minutes and then add the almonds, saffron, salt and pepper.
  6. Put the top of the tagine on and cook in the preheated oven for 1 hour.
  7. Take the tagine out of the oven and add the tomatoes, squash, zucchini and harissa. Stir well and put the tagine back in the oven for 45 minutes.
  8. When cooked add a little more harissa if you want that extra kick.
  9. Serve with couscous.