Tagine and Tempranillo

Morroco! Such memories of color and noise! I still have a pair of silver and turquoise earrings, given to me by a beleaguered tour guide who had a bad morning with a group of American tourists, who used to better service had dragged him over hot coals!!! I was the afternoon tour escort and helped him with his customer service skills and helped his tour go more smoothly, with much better ratings!! Every time I wear the earrings, I think of that wonderful trip and the happy guide who hopefully had better success with future groups!!!

The best part of those tours were getting to eat the local cuisine and tagine always reminds me of the Moroccan flavors! It is really fast and easy to throw into the crock pot and then prepare couscous in 5 minutes when you get home!!! You don’t need an expensive piece of lamb, the cheaper the better as it will withstand the slow cooking.

WINE NOTE: Serve with a silky but spicy Tempranillo to blend with the spices in the tagine!

1 1/2lbs lamb
2 tbsp honey
1/2 to 3/4 tsp pepper
1/4 tsp salt
1/4 tsp ground ginger
1/4 tsp saffron threads
1 can beef consommé or 1 1/12 cup quality beef stock
1 1/2 cup frozen small whole onions thawed and drained
1/2 cup dried apricots halved
2 tbsp all purpose (plain) flour
2 tbsp water
4 1/2 cups hot cooked couscous
1/4 cup toasted sesame seeds

Brown lamb and place in crock pot with next 6 ingredients. Leave to cook for 4 hours or until you get home.

Add onions and apricots and cook 1 hour.

Increase heat and blend water and flour with a whisk and add to cooker. Let cook for 5 mins.

Serve over couscous and sprinkle with sesame seeds.