Moroccan Lamb Tagine with Chickpeas, Apricots, and Preserved Lemons

Lamb is one of my favourite things to eat. (I say that about many foods…I guess I just really like to eat.) And trying out new exotic flavours and food combinations is also a something I love to do.

Have you ever eaten Moroccan food? The little that I know of this North African country’s cuisine I love. What I do know for sure is that they use wonderful spices, fresh ingredients, and unique flavour pairings that yield the most delectable dishes you’ll ever eat.

Perhaps you’ve heard of tagine? It is both a cookware dish used for making delectable stew like meals, and also those stews (food) cooked in it are often referred to as tangie, i.e, lamb tagine. But if you’ve never heard of either than don’t worry because this dish will help familiarise you with them both. Even if you don’t own a tagine pot you can still prepare the tagine pictured here.

Please don’t be intimidated by the exotic spices and combinations of flavours, this is one of the most delicious meals you will ever eat. Seriously. My husband proclaimed it to be one of the very best lamb dishes he has ever eaten. It is savoury, flavourful, the lamb super tender, and it has touches both of spicy and sweet tones. Plus, best of all, you can put it together quickly, place it in the oven, and forget about it. Oh, and you’ll have very minimal clean up to do — can’t beat that!

Since Easter is right around the corner, and many people eat lamb on this holiday, I think this dish would be an exotic touch to any Easter table. Or you could also prepare this meal for any special occasion when you want to wow your dinner guests. Okay, to get the recipe please click the link below. You will be taken to my column on About.com. I hope you enjoy it as much as we do.