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

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


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.