Rosh Hashanah Recipe: Lamb Tagine with Apricots and Prunes

I created this recipe for my cooking class as an example of braising, the process of slowly cooking meat until it is so tender that it can be cut with a fork. I wanted the flavors to evoke the road trip I took from Marrakech to Essaouira in my twenties while also capturing the many decadent Shabbat dinners I shared with Moroccan families in Sderot, where rocket fire hit the southern Israeli town daily as I worked on a documentary film about frequent barrages there.

 

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