Lamb Tagine with Apricots and Prunes
I created this recipe for my Monday Night Carnivore cooking class as an example of braising, which in plain speak means slowly cooking meat until it is so tender that it can be cut with a fork. I wanted the flavors to evoke both the road trip I took from Marrakech to Essaouira in my twenties, and also capture the many decadent Shabbat Dinners I shared with Moroccan families in Sderot while working on a documentary film to expose the daily rocket fire on this Southern Israeli town.
You don’t actually need a cone shaped tagine to get the full effect of this dish. The cooking process allows a lot of room for error and can even be prepared days in advance without losing any of the lamb’s juiciness, which makes it a great option for parties. I particularly love this recipe for Rosh Hashanah because the warm spices of cinnamon and ginger paired with the sweet yams are sure to invite a prosperous new year.