The trick here is slow cooking tagine-style so don’t be in a hurry. After the initial setup and blending, the whole mess will need to simmer for about 2 hours.

Mix the Mixed Spices in a bowl large enough to hold all the lamb, then dredge the lamb cubes in the spices.

Heat oil for browning the lamb and once hot brown the lamb scraping the spices and other good stuff as you go.

Remove the lamb and add the onion and garlic (and a little more oil if needed). Cook until the onion is transparent.

Add the roots and fruits stirring frequently until all are well mixed.

Add the lamb and any spices in the bowl to the mix.

Add the zest and cinnamon sticks.

Add the broth or water (enough to cover) and bring the whole thing to a boil.

Reduce to a simmer and let it slow cook for 2 hours. The roots and fruits will begin to make a glaze and a kind of delicious mush.

Serve alone or over couscous.

Garnish with fresh herbs.

Also known in our house as “Lamb with Roots and Fruits.”


1 pound of lamb in cubes

olive oil (as needed)

Mixed spices:
1 teaspoon cinnamon
2 teaspoons coriander
1 teaspoon cumin seeds
3 teaspoons cumin
2 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon of fennel seeds

1 onion*
3 garlic cloves

Diced Roots:
2 medium golden beets*
6 small turnips*
1 medium sweet potato*
1 or 2 carrots
2 or more Tablespoons of fresh ginger

2/3 cups each of Diced Fruits:
dried apricots
dried prunes
dried papaya
dried cranberries

2 – 4 cups of broth or water

2 cinnamon sticks
2 teaspoons of freshly grated lemon zest

fresh mint+
fresh fennel (bronze)+

*From local farmer’s market
+From my herb garden