Ingredients

One kilogram of lamb or chicken (cut into pieces); 2 tsp of paprika; 1 tsp of cumin; 1 tsp of ginger; 1/2 tsp of cinnamon; 2 tbsp of olive oil; 1 large onion (finely chopped); 2 cloves of garlic (minced); 2 large carrots (cut into sticks); 1 cup of dried apricots or prunes (soaked in water); 1/2 cup of almonds (toasted); salt and pepper to taste; 2 cups of water (or chicken stock); and fresh coriander or parsley for garnish.

Preparation and Cooking

• In a large bowl, combine the meat with the spices and a pinch of salt and pepper, and marinate for 1 hour, or overnight in the fridge.
• In a tagine, heat the olive oil over medium heat, add the onion and garlic and sauté until they’re soft and golden. Then add the meat to the pot and brown it on all sides. Finally add the carrots, dried fruit, almonds and water (or stock).
• Cover the lid of the tagine and place it in the wood fired oven (Area E) and cook it for 2-3 hours at around 150-180^oC.
• It is served with fresh coriander or parsley as garnish.