Moroccan lamb with almonds and apricots

Moroccan lamb with almonds and apricots

This one pot dish was made at my client Anna’s house, she suggested I take a photo as it looked so nice in her french pillivuyt casserole dish. I cheated and used a herbies moroccan spice mix, but sometimes make my own spices more like a traditional tagine depending on time. This is a great meal for the family it’s economical and can keep in the fridge for several days.
The longer you cook the lamb the more delicious it becomes and as in all the lamb recipes on this recipe blog this is top quality grass fed lamb from my local butcher. The delicate spices and dried fruits make for sweet based meat dish great for winter and building yin energy and strength as it is still so bloody cold!