Tagine of Lamb with Apricots

Preparation

1. Step 1

   The combination of lamb and apricots has become popular in America, and with good reason—they go beautifully together. Follow the recipe for Tagine of Lamb with Caramelized Baby Onions and Pears (page 106) until the meat is very tender and the sauce reduced. Instead of the onions and pears, pit 2 pounds fresh apricots, add them to the meat, and cook for minutes, only until they soften.

   Step 2

   Another particularly splendid version (my favorite—which you must try) is with dried apricots. Soak 1 pound dried apricots in water for an hour or longer, drain, and cook for about 1 hour in water to cover (you will need to keep adding water) until they are very soft. Then let the liquid reduce to practically nothing. Add 2 tablespoons clear honey and 1/4 stick (2 tablespoons) unsalted butter, and cook, stirring, until the apricots begin to turn brown and caramelize. Pour them on top of the meat when serving. Sprinkle the dish, if you like, with 1/4 cup blanched almonds fried in 1 tablespoon sunflower oil until lightly browned.