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Lamb Tagine with Plums and Apricots (Yogurt Maker)

By Pat Crocker

Lamb Tagine with Plums and Apricots (Yogurt Maker)

Serves 4

Moroccan and Persian dishes favor fruited meats slowly cooked in clay tagines. The conical shape of the tagine lid keeps the dish very moist and renders the meat very tender. You can intensify the fruit flavor by using FruitBottom Yogurt. Serve with cooked rice or couscous.


    Preheat oven to 350°F (180°C)

•    Tagine or 12-cup (3 L) casserole dish with lid, lightly oiled

12 oz       boneless lamb leg or shoulder, cut into 1-inch (2.5 cm) cubes    375 g

1              small eggplant, diced                

1 cup       coarsely chopped onion    250 mL

12 cup    coarsely chopped pitted plums or prunes   125 mL       

12 cup    coarsely chopped fresh or dried apricots    125 mL

12 cup    applesauce     125 mL

2 tbsp       freshly squeezed lemon juice    30 mL

12 tsp      salt     2 mL

2 tbsp        olive oil     30 mL

12 cup      plain or Fruit-Bottom Yogurt    25 mL

In base of tagine, combine lamb, eggplant, onion, plums, apricots, applesauce, lemon juice and salt. Drizzle oil over top. Cover and bake in preheated oven for 1 to 112 hours or until lamb is tender. Let stand for 10 minutes with lid on. Stir in yogurt and serve immediately.


Get more Yogurt recipes in The Yogurt Bible

Pat Crocker


Going Global with Yogurt 


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