The exotic flavors of the Mediterranean come together in this richly spiced Lamb and apricot Tajine, simmered low and slow in the Tajine clay pot to intensify its aromatic flavors.
Place the cubed lamb chunks and cubed eggplant in a bowl and massage the course salt into the meat and eggplant and allow to sit out room temperature for an hour.
Peel and chop the carrots into pieces similar to the size of the meat and eggplant pieces. Set aside.
In a small mixing bowl, place the spices: sumac, ginger, paprika, cinnamon, coriander, cardamom and salt, mix and set aside.
In a small mixing bowl, place the honey, wine, garlic and chopped chili peppers, mix and set aside.
Arranging Tajine To Cook
Place the large Tajine pot on top of the stove and turn the heat on low to medium low.
Begin to layer the ingredients, placing the onions on the bottom, drizzle the olive oil, lay the meat and eggplant on top of the oiled onions, lay the apricots on top next, sprinkle the spice mix over everything, set the carrots around the edges.
By now you should start to hear the onions sizzle a little. Pour the wine mixture over everything, followed by the water. Cover, lower and allow the mixture to slow cook for about an hour, untouched.
Remove the lid and sprinkle the chopped cilantro and rosemary, gently stir and serve over cooked barley or rice and a side of olives and cheese.
Notes
A cast iron Dutch oven can be substituted for the clay tajine pot if need be.