Lamb Tagine with Prunes and Almonds

Tagines and special mains. Slow-cooked, spiced, sweet-savory, and celebratory dishes that anchor the table.

• Rushing the base before the raw edge has cooked out.
• Adding all seasoning early and forgetting to adjust at the end.
• Cooking on heat that is too high once the dish should be steaming or simmering.

• The aroma should smell rounded rather than raw or sharp.
• Oil, sauce, broth, or steam should look settled and deliberate.
• The final texture should match the dish style before you plate it.

preserved lemon, green olives, saffron, ras el hanout, semolina