The fact that I didn’t take this picture should be painfully obvious. Nevertheless! I make this recipe occasionally, whenever I can manage to suppress my pain at the price of lamb. It’s wonderful. There are some “tagine”-like dishes that urge the use of prunes or raisins, but for tangy sweet perfection, go with apricot.
We eat this with rice, because the texture of couscous is strange and it is not as good at soaking up the luscious sauce. Also, in our household that plate would mostly be filled with stew with a minimal amount of rice. Just enough rice to soak up all the sauce on the plate with no grain left white. Finally, I find that the amount of lamb in the recipe is too much, and usually reduce it by 20 – 25%