Lamb Tagine


1 tablespoon flour
salt and pepper
2 1/2 pounds boned leg of lamb, cut into 2 inch cubes
1/4 cup olive oil
1 medium onion, sliced
2 green peppers, sliced
1 fennel bulb, trimmed, cored and sliced
2 cloves garlic, finely chopped
1/4 teaspoon red pepper flakes
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 (13 3/4 ounce) can chicken broth
1 cup dried apricots, coarsely chopped
2 tablespoons lemon juice
1/2 cup sliced almonds, toasted
1/2 cup fresh coriander or parsley, chopped


Season flour with salt and pepper. Coat lamb evenly. Heat oil in a casserole over medium heat. Add lamb and brown on all sides. Turn often. Remove meat. Set aside. Add next 9 ingredients to casserole and sauté 6 minutes, stirring often. Add lamb and chicken broth. Bring to boil. Reduce heat and simmer, covered, 1 hour. Add apricots and honey. Simmer, uncovered, 15 minutes. Stir in lemon juice. Top with almonds and coriander. Serve with brown rice. Serves 4-6.

golden blossom honey product