Although it’s difficult to tell from the weather where I am, spring really is just around the corner. I swear it’s true. And with spring comes lamb season. While we’re all familiar with lamb dishes like chops and roasts, its strong flavor also makes it a perfect meat for stews where it can hold its own against other ingredients and spices with strong presences of their own. That’s why this lamb tagine is a favorite of ours.
A tagine is a type of rich Moroccan stew (it can also refer to the vessel it’s traditionally cooked in) that features ingredients like olives, apricots, preserved lemon, garlic, and spices. It has a delightful aroma and a taste to match. Like all stews, it takes a while to make, but you can use that to your advantage by making it a day or two ahead of time when you know you’ll be busy or planning to entertain and then reheating it a little while before.
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