Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.

Note: Serve the tagine spooned over couscous or rice. Sprinkle with toasted almonds and serve each portion with a wedge of lemon. This recipe requires a 5- to 6-quart slow cooker. The lamb shoulder ...

To prepare the lamb tagine with plums and almonds with aromatic couscous, start with the vegetable broth: fill a large pot with water, salt it, and bring it to a boil, then peel the carrots with a ...

The sweet and spicy notes of what we think of as “Moroccan” come from mixing together certain spices that may seem ordinary – cumin, cinnamon, cardamom and black pepper – and those four were dominant ...

Thoroughly combine marinade ingredients in a large zippered bag. Add lamb and refrigerate for 8 to 24 hours. Turn over every now and then to redistribute marinade. Sponsor Message Heat oven to 275 ...

Rosh Hashanah, the Jewish New Year, begins at sundown Friday. Chef Laura Frankel, executive chef at Spertus Kosher Catering in Chicago, likes to go all-out for the holiday, celebrating in high style.

A Moroccan staple, ‘tagine’ refers to both the dish and the vessel in which it is cooked. This recipe makes use of the classic sweet/savoury combination with stewed prunes and apricots to offset the ...

This is my second tagine recipe in a week, some of you may have noticed. I’d not made one for ages, but once I got the taste for it again with this chicken tagine last week, I remembered just how ...

In a large bowl, stir together the cumin, turmeric, salt, pepper, paprika and chili. Add the cubed lamb and toss until the pieces are evenly coated with the spice mix. Sprinkle with the flour and toss ...