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Tagine of goat with apricots, prunes, and honey

Recipe variant using raisins and dried peaches instead of apricots

This recipe is adapted from Moroccan:a culinary journey of discovery. It is suggested to be served with a salad and chunks of fresh, crusty bread for mopping up the thick, syrupy sauce.

Serves 6

2 lb 4 oz. shoulder of goat, trimmed and cubed

2 to 3 tbsp. olive oil

1 oz. fresh ginger, peeled and chopped

large pinch saffron threads

2 tsp ground cinnamon

1 onion, finely chopped

3 garlic cloves, chopped

1 cup plumped dried, pitted apricots and prunes, soaked in lukewarm water for 1 hour

2 large tbsp runny honey

salt and pepper

Put the lamb in a large tagine or a heavy-bottom, flameproof casserole. Add the oil, ginger, saffron, cinnomon, onion, garlic, and salt and pepper to taste. Pour in enough water to cover. Cover and simmer gently for almost two hours, topping off the water if necessary, until the meat is tender.

Drain the apricots and add them to the tagine. Stir in the honey, re-cover, and simmer for an additional 30 minuntes, or until the sauce has reduced. Serve hot with plain, buttery couscous and a salad.

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