A few months ago I went on a trip to Paris to visit my best friend who had moved there earlier in the year.  We did many of the tourist things, we visited the Eiffel Tower, we hiked up to Montmartre and we had hot chocolate at Angelina.  On one of the last night nights of my visit my friend asked what I wanted to eat and I said “let’s try Moroccan food!” I had eaten Moroccan once or twice in the states but I wanted to try something more authentic.  We got onto our smart phones and typed in “Best Moroccan food in Paris.”  We found a small restaurant a few blocks away from my friend’s apartment in the fourteen district.  We walked in and I knew that this restaurant was exactly what I was looking for!!  The restaurant was filled with candle light, wonderful and detailed colored tiles and a wonderful smells of exotic spices.  We sat down at the restaurant and because we were in Paris I order champagne and perused the menu.  I knew that I wanted to order a tagine and when I found one that had dates, prunes and lamb I knew it was what I wanted to eat.  When the dish arrived I couldn’t wait to take a bite!  It was the best meal that I had on my trip and it was one of the best experiences that I had on my visit.

 The food was amazing, the ambiance was great, and I was so happy to spend time with my friend.

As soon as I got back to the states I started reading more about Moroccan cooking and using tagines. I loved the different spices that are used and the process of how the meat tenderizes in the tagine.  The only gift that I wanted for the holidays was a tagine and I got one of the best! I couldn’t wait to try it out.   I wanted to recreate the meal that I had in Paris and although it wasn’t exactly the same dish, it came pretty close and it was absolutely delicious!

 

Ingredients

2 tbs olive oil

2 tbs butter

1 lb lamb, cubed

2 tbs blanched almonds

2 red onions, diced

3 cloves of garlic, minced

1 inch piece of ginger, diced

1 tbs crushed coriander seeds

1 pinch saffron

2 cinnamon sticks

12 dried prunes, soaked for one hour and then drained

6 dried apricots, soaked for one hour and then drained

2 tbs of good honey

Water

Salt and pepper to taste

Recipe

If you are using a ceramic tagine make sure to use the diffuser on the stove.  If you have a caste iron tagine this is not necessary.  Place tagine on stove and add olive oil and butter.  Heat on high until butter is melted and then add almonds.  Cook almonds until golden brown.  Add minced garlic and onions.  Cook until translucent.  Add the ginger, coriander, saffron and cinnamon sticks and cook until fragrant, about one minute.  Add the lamb and coat with the onion mixture.  Add enough water to cover the meat, bring to a boil and then put the lid on the tagine and bring the heat down to low.  You do not want to add to much water as the sauce will not thicken to the consistency that you want.  Cook for an hour or until the meat is tender.  Once the meat is tender add the apricots and prunes and put the lid back on and cook for another 15 minutes.  Add the honey and season with salt and pepper and cook covered for another 10 minutes.  The liquid should have reduced and should have thickened up.

The spices, the sweetness from the fruit and honey and the tender pieces of lamb brought back to the same memories of when I was in Paris.  I am very happy with how the dish turned out.

I served this dish with couscous and almonds.  I hope you enjoy this dish as much as I did!