TAGNE MOROCCO

When I was traveling in Morocco , I could not get enough of tardines .

I was eating them every single day and from different places around around the country .

And I kind of had like a little a little mini ranking list of where I had my best ones .

And the one I literally can't forget about is the one I had in the Atlas Mountains , and it was a lamb tajin .

It was just incredible .

So me being me , I'd had to at least attempt to recreate the experience that I had up in the Atlas Mountains .

Season my lamb with a bunch of spices and then once my onions were caramelized , I got out my heat diffuser , my tajin , and I placed the onions on the bottom .

I then placed my marinated lamb shanks on top of the remaining marinade and you do not need to put any more water because that is the beauty of tajin .

You just put the meat , the veg , and the water , and the steam .

It just creates its own lovely , lovely stew .

So I went and put the , the tomatoes , garlic , cilantro , and parsley , and then I covered that for about 3 hours .

After 2 hours , I fried some dried prunes and some sugar , blossom water , and cinnamon stick , and then boiled my almonds , peeled all the seeds off .

And then once that was done , I then put the apricots into the same pan .

The almonds were boiling in .

I then put my prunes on top with all the juices , covered that for further 10 minutes .

Then once the apricots were done , I put them on top , covered for further 10 minutes .

And then once I blanched my peeled boiled almonds , I put them all together .

The following recipe is on my Instagram , and enjoy .