Honey lamb tagine with dried apricots

Tajines with lamb in honey and dried fruit (apricots, plums or almonds) are a classic dish of Moroccan Jews during Rosh Hashana and Pessah, the Jewish Passover.

Tajines are traditionally brought to the table still covered. The lid is removed at the table so that the guests are "overwhelmed" by all the aromas that emerge from it. The tajine is always placed in the center of the table, so that each diner eats directly from the serving plate, with their right hand, helping themselves with the Moroccan bread. These customs are one of the many things that unite Muslims and Jews in Morocco.

For 6 people

• 1 leg of lamb.
• 200 g of dried apricots without stones
• 250ml boiling water
• 3 red onions
• 2 cloves of garlic
• 3 tablespoons of extra virgin olive oil
• 1 teaspoon powdered ginger
• 1 teaspoon of turmeric
• 300 ml of broth*
• 6 saffron pistils
• 1 bunch fresh coriander, held together with string
• 3 tablespoons Jaffa orange blossom honey
• 1/2 teaspoon black pepper, freshly ground

salt, to taste

fresh coriander to decorate

Using a sharp knife, carefully remove the remaining skin and excess fat from the leg of lamb and debone it. Cut the meat into cubes approximately 3-5 cm in size. Pour the boiling water over the dried apricots placed in a bowl and let them rest.

Peel two of the onions and chop them finely. Heat the terracotta tajine over a high heat and heat the oil. Meanwhile, crush the garlic cloves with the back of a knife to remove the peel more easily and chop them coarsely with a knife.

When the oil in the tajine is nice and hot, brown the pieces of lamb in several batches, so as to brown it on all sides and seal in the juices. Don't do it all at once, otherwise it won't brown and the juices will be lost and evaporated. If necessary, add oil between brownings.

In the remaining fat, fry the onion until it becomes transparent and soft and add the garlic and spices and fry for another minute or so, taking care not to burn the garlic.

Add the meat and cover it with the hot broth. Add the coriander bunch and saffron threads and bring to the boil, then cover, reduce the heat to low and leave to cook for an hour or until the meat is very tender. Meanwhile, peel the third onion and slice it into very thin slices. Drain and squeeze the apricots to remove excess water, taking care not to break them.

Remove the meat from the tajine and keep it warm. Remove the bunch of coriander and discard it.

Raise the heat from low to moderate. Continue cooking the sauce, adding the apricots, onion slices, honey, pepper and salt. Cook for another ten minutes, or until the sauce has thickened slightly.

Put the meat back in the sauce and cook over moderate heat for another two minutes. Turn off the heat and serve, decorated with fresh coriander leaves.

• * The broth was made with lamb bones, celery, onion, carrot, peppercorns and fresh thyme.