Apricot lamb tagine. Despite the strong flavours in the sauce the taste of the lamb still came through and it really works well in this dish. Of course I served the lamb tagine on a bed of light and fluffy whole wheat couscous and I garnished it with some chopped cilantro and pistachios.
Moroccan lamb tagine This authentic tagine recipe will take you to slow-cooked perfection in six simple steps – just kick back with a glass of wine until it’s ready. Click the image to be taken to the recipe.