Hailing from the Berber regions of North Africa, tagine is a dish named after the earthenware pot in which it is traditionally cooked. Featuring sweet and savory flavors, this recipe for Lamb Tagine is prepared in a Dutch oven. Simmered for around two hours, this lamb tagine stew incorporates the warm flavors of all the ingredients, from the ras el hanout seasoning, to the honey and apricots. Once ready, serve the Lamb Tagine with fluffy couscous.
- Coat the bottom of a large skillet or Dutch oven with oil on high heat.
- Sprinkle all sides of the lamb with salt and sear it on all sides until golden. Set aside.
- Add the onion to the same skillet and saute until transparent.