This was good. Many steps, technically, but the result is definitely worthwhile. This recipe was pulled and adapted from Dorie Greenspan’s book, Around My French Table, a fantastic book out of which I have already pulled numerous successful recipes. While there are those who would consider a Tajine/Tagine really more of a Moroccan dish (and rightfully so), the French did indeed spend a good amount of years in that country, doing what colonizers do in their colonies: stealing good cuisine ideas and making them their own.

North African dishes often will combine meats with vegetables, as well as fruits, and then toss in the THREE CeeS (coriander, cumin, and cilantro), the three culinary elements that my wife is least pleased to feel on her tongue. Bwa. She rather liked it.


My Dutch oven, bought for $15 from a woman selling items on craigslist a year ago, continues to come in handy quite often. One starts by braising the lamb in a skillet for a few minutes, then removing to sautée the onion, garlic, and ultimately the tomatoes. Some chicken broth, a return of the lamb to the pot along with the apricots, into the oven for about an hour, a final garnish with cilantro and toasted almonds and voila: dinner with couscous.

Wifey found the flavors worked well though the small amount of pepper flakes I added proved once again too much for her delicate sensibilities. Ah, my little flower, you can eat dinuguan, balut, and other Filipino foods better served on shows like Fear Factor but when it comes to the heat…ah.