Lamb Tagine with Apricots and Prunes

The Gourmandise School   of Sweets and Savories

Eat, learn, read.  It's on us. We realize our schedule looks wacky at the moment, but hang tight, more Doughnut classes are being added and Canning will return in the Spring. Our classroom is filling fast with private events for the season, so we filled a few holes with some free and nearly-free events. Best of all? You can purchase books at either demo, get them signed and cross some gift-giving off early. And eat. Have you attended one of our Follow That Chef demos? The series was created by Laura Avery, the Santa Monica Farmers Market maven, to bring farmers and chefs together with you. The in-between season shopping tours are the best; you'll learn how to select veggies, how to score the best deals and how to store and cook with anything from rutabaga to radicchio.  The series returns this Saturday with Heather Lounsbury's free farmers market tour, demo and book signing, followed by a special Moroccan-themed demo with Ruth Barnes on Saturday, Nov. 1st. The $30 class includes Ruth's sweet new book. Lamb Tagine with Apricots and Prunes  (Tagine del Kebsch bil M'shmash ul Birkok) Serves 4 to 6 This sweet and savory dish pairs wonderfully with dried fruit and nuts, such as apricots, prunes, and walnuts. Dried fruit is frequently used in Moroccan cooking; look for fruit that is still somewhat moist and not too dry. 3 tablespoons olive oil 3 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch cubes 1 large yellow onion, chopped 1 teaspoon cinnamon 2 teaspoons freshly grated ginger 1 teaspoon turmeric 1 teaspoon cumin ½ bunch cilantro, chopped 1 teaspoon salt ½ teaspoon pepper 1½ cups low-sodium beef broth 3 tablespoons honey 1 cup dried apricots 1 cup dried, pitted prunes 1 tablespoon sesame seeds, for garnish ½ cup walnut halves, for garnish 1. In a cooking tagine or Dutch oven, heat the olive oil and brown the lamb on all sides. Remove the lamb to a platter. 2. Sauté the onion for about 5 minutes, until they begin to soften. Return the meat to the pan and add the cinnamon, ginger, turmeric, cumin, cilantro, salt, and pepper. Continue cooking for about 2 minutes. 3. Add the beef broth. Lower the heat, cover, and simmer for 1 hour 15 minutes. 4. Stir in the honey, apricots, and prunes, and cook for a further 15 minutes. 5. Remove the lamb and fruit from the tagine and place on a serving tagine or platter. Spoon the sauce over the meat and fruit. 6. Garnish with the walnut halves and sesame seeds. Wishing you a delicious day,  Clémence and Hadley