Lamb Tagine

I spent four days in Morocco and ate a variation of Moroccan Tagine three times during my visit. Tagine is a North African stew of spiced meat and vegetables prepared by slow cooking in a shallow dish called a tagine. You don't need the vessel to make it and I love this dish because the cooking process and result are similar to the Caribbean stews I grew up eating at home.

When I returned from my trip it was the meal I was most excited to recreate and, five days after landing back home, I did just that.

So here’s my non-traditional take on Moroccan Lamb Tagine. A deeply comforting dish, with a hint of sweetness due to the addition of dried dates, that could turn even the most basic eater into a lover of complex flavors.