Tagine of Lamb

Named for the conical clay pot in which it cooks, this Moroccan masterpiece showcases North African cuisine's genius for combining sweet, savory and aromatic elements. Lamb shoulder is slowly braised with ras el hanout - a complex spice blend of up to thirty ingredients - alongside preserved lemons, briny olives and sweet dried apricots. The tagine's unique shape circulates steam, keeping the meat impossibly tender. Served with fluffy couscous or crusty bread.