Growing up in South Africa we ate a lot of lamb – curries, stews and roasts. The Tagine is a great and non-messy way of cooking lamb stew. This is a great recipe to serve with Couscous. Tagine’s can be found on line or at World Market ( a division of Cost Plus) – they are inexpensive and look great! I use mine for outdoor decorations in the summer.
I am not really the bee keeper – my husband is – but they are fascinating and sometimes ( although I do NOT like bees) I will dress up in the bee suit and take a look at the hives with him. Amazing structure and cultural organization of the Life of Bees. We can learn a lot from them…. 
Lamb Tagine
Ingredients
- Cooking spray
- 1 (1-pound) boneless leg of lamb roast, trimmed and cut into 1/2-inch cubes ( your butcher can do this for you – sooo much easier!)
- 1/2 teaspoon kosher salt, divided
- 1 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground red pepper
- 6 garlic cloves, coarsely chopped
- 2 tablespoons honey ( we use our own from our bees)
- 1 tablespoon tomato paste
- 1/2 cup dried apricots, quartered
- 1 (14-ounce) can beef broth ( I use Better than Bouillon)
Directions:
- Heat a Tagine ( or a Dutch oven) over medium-high heat. Coat with cooking spray.
- Sprinkle lamb evenly with 1/4 teaspoon salt. Add lamb to pan; sauté 4 minutes, turning to brown on all sides.
- Remove from Tagine.
- Add onion; sauté for 4 minutes, stirring frequently.
- Add remaining 1/4 teaspoon salt, cumin, and next 3 ingredients (through garlic); sauté for 1 minute, stirring constantly.
- Stir in honey and tomato paste; cook 30 seconds, stirring frequently.
- Return lamb to Tagine.
- Add apricots and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until lamb is tender, stirring occasionally.
How easy is that?
