MOROCCAN - Cuisine of the Quarter, Fall 2017 (Oct-Dec)

Cooking Discussions Cooking, Cookbooks, Ingredients
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Making another lamb and apricot tagine today.

I’ve included 2 lbs lamb cut in cubes, fresh Mandarin segments, ground ginger, ground cinnamon, ground coriander, saffron, Aleppo pepper, black pepper, honey, dried apricots so far. Will add some roasted garlic. I haven’t added tomatoes to this one.

Another recipe with apricots and tomatoes. https://thehappyfoodie.co.uk/recipes/rick-steins-lamb-tagine-with-apricots/

My purchased ras-el- hanout is old. Here is a recipe.

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I’ve made this a few times. I always curse when the yogurt marinade sticks to the grill, but as soon as I take a bite, I remember why I do it. Delicious!

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My friend who keeps kosher recommended this recipe. I will try it soon. The fish steams on top of the chickpea mixture.

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