There are as many tajine recipes as there are provinces, so to avoid upsetting anyone, here's a lamb tajine (or tagine) that sits in the middle of all the different approaches. It's a recipe for those who love good food without complications, intermediate level. You'll need a casserole dish and a tajine (or a regular ovenproof dish will do). Allow 1 hour 20 minutes of cooking in total, to be made the day before or the same day, no stress.

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Ingredients for 6 servings

servings
  • 2.2 lb (1 kg) lamb shoulder, boned and cut into large dice of 2 to 3 cm
  • 1 yellow onion, sliced
  • 1.75 oz (50 g) good quality dried blond raisins
  • 1.75 oz (50 g) quality almonds, blanched (skins removed)
  • 1/2.1 qt (2 litre) beef stock (prepared in advance)
  • 1 large tablespoon of liquid flower honey
  • 1 tablespoon ras el-hanout
  • salt
  • 3 tablespoons olive oil
  • fresh coriander