1.2 kg (42.3 oz) leg of lamb (cut in 6 pieces)

For the apricots

500 g (17.6 oz) dried apricots, 100 g (3.5 oz)  sugar, 1 tsp. cinnamon, 25 cl (8.8 oz) water

For the almonds

100 g (3.5 oz) almonds, 1 tbs. argan oil

For the meat

2 tbs. argan oil, 7 or 8 small onions, 1 cinnamon stick, 1/4 tsp. ginger, 1 pinch of saffron, 1/2 tsp. pepper, 1 tsp. salt, 25 cl water




Step 1. In a saucepan, bring the water, sugar, cinnamon and dried apricots to a boil. Allow to cook over low heat until the texture of honey.

Step 2. In a pan brown the almonds with argan oil.

Step 3. In a tagine, pour the oil and sear the lamb. Add salt and pepper

Step 4. Add the small onions, the cinnamon stick, ginger and saffron. Also add the golden almonds. Add salt and pepper.

Step 5. Add the dried apricot sauce.

Step 6. Cook over a low heat for 30 minutes covered to make it as juicy and tender as possible.

CHEF’S TIPS: If you don’t have argan oil, substitute with peanut oil. 

Serve with sweet couscous flavored with cinnamon or a mashed sweet potato seasoned with nutmeg.