{"id":79212,"date":"2026-09-03T14:54:26","date_gmt":"2026-09-03T12:54:26","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/?p=79212"},"modified":"2026-09-03T14:57:06","modified_gmt":"2026-09-03T12:57:06","slug":"lamb-tagine-with-apricots-the-taste-of-algerian-stew-in-less-than-an-hour","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/lamb-tagine-with-apricots-the-taste-of-algerian-stew-in-less-than-an-hour\/","title":{"rendered":"Lamb tagine with apricots: the taste of Algerian stew in less than an hour"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"938\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=1250%2C938&#038;quality=75&#038;ssl=1\" alt=\"Lamb tagine with apricots\" class=\"wp-image-79135\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=1250%2C938&amp;quality=75&amp;ssl=1 1250w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=300%2C225&amp;quality=75&amp;ssl=1 300w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=768%2C576&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=1536%2C1152&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=2048%2C1536&amp;quality=75&amp;ssl=1 2048w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=500%2C375&amp;quality=75&amp;ssl=1 500w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=600%2C450&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">Today, I&#8217;m offering you a <strong>lamb tagine<\/strong> with dried apricots, candied onions, saffron and cashew nuts, inspired by Algerian stews but designed to get a lot of taste without spending two hours in front of the casserole.<\/p>\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#un-tajine-dagneau-aux-abricots-entre-tradition-et-cuisine-du-quotidien\">A lamb tagine with apricots between tradition and everyday cuisine<\/a><\/div><div><a href=\"#pourquoi-lagneau-occupe-une-place-importante-dans-la-cuisine-algerienne\">Why does lamb occupy an important place in Algerian cuisine?<\/a><\/div><div><a href=\"#tajine-un-plat-un-recipient-et-une-technique-de-cuisson-maghrebine\">Tajine: a dish, a container and a Maghreb cooking technique<\/a><\/div><div><a href=\"#tajine-dagneau-facile-aux-abricots-safran-et-oignons-confits\">Easy lamb tagine with apricots, saffron and candied onions<\/a><div><div><a href=\"#ingredients\">Ingredients<\/a><\/div><div><a href=\"#1-faire-infuser-le-safran\">1. Infuse the saffron<\/a><\/div><div><a href=\"#2-saisir-les-tranches-de-gigot\">2. Sear the leg of lamb slices<\/a><\/div><div><a href=\"#3-preparer-les-oignons-confits\">3. Prepare the candied onions<\/a><\/div><div><a href=\"#4-ajouter-les-epices-pour-tajine\">4. Add the tagine spices<\/a><\/div><div><a href=\"#5-faire-mijoter-les-abricots\">5. Simmer the apricots<\/a><\/div><div><a href=\"#6-terminer-la-cuisson-du-tajine-dagneau\">6. Finish cooking the lamb tagine<\/a><\/div><div><a href=\"#7-ajouter-les-noix-de-cajou\">7. Add the cashews<\/a><\/div><div><a href=\"#8-equilibrer-la-sauce\">8. Balance the sauce<\/a><\/div><\/div><\/div><div><a href=\"#mes-astuces-pour-reussir-un-tajine-dagneau-tendre-et-parfume\">My tips for a successful tender and fragrant lamb tagine<\/a><\/div><div><a href=\"#calories-et-macros-de-ce-tajine-dagneau\">Calories and macros of this lamb tagine<\/a><\/div><div><a href=\"#un-tajine-dagneau-parfait-pour-le-week-end-sans-y-passer-lapres-midi\">A lamb tagine perfect for the weekend&#8230; without spending the afternoon there<\/a><\/div><div><a href=\"#faq-vos-questions-sur-le-tajine-dagneau\">FAQ: your questions about lamb tagine<\/a><div><div><a href=\"#quel-morceau-dagneau-choisir-pour-un-tajine\">Which piece of lamb to choose for a tagine?<\/a><\/div><div><a href=\"#comment-faire-pour-que-lagneau-reste-tendre\">How do you keep lamb tender?<\/a><\/div><div><a href=\"#peut-on-preparer-un-tajine-dagneau-sans-plat-a-tajine\">Can you make a lamb tagine without a tagine dish?<\/a><\/div><div><a href=\"#quand-ajouter-les-fruits-secs-dans-un-tajine\">When to add dried fruit to a tagine?<\/a><\/div><div><a href=\"#que-servir-avec-un-tajine-dagneau-aux-abricots\">What to serve with a lamb tagine with apricots?<\/a><\/div><\/div><\/div><\/div><\/nav><\/div>\n\n<h2 id=\"un-tajine-dagneau-aux-abricots-entre-tradition-et-cuisine-du-quotidien\" class=\"wp-block-heading\">A lamb tagine with apricots between tradition and everyday cuisine<\/h2>\n\n<p class=\"wp-block-paragraph\">What I like about this recipe is that it preserves what makes a <strong>lamb tagine<\/strong> particularly comforting: a generous sauce, lots of onions almost stewed, spices, saffron and that combination of meat and dried fruit that can be found in several Maghreb preparations.<\/p>\n\n<p class=\"wp-block-paragraph\">But here, there&#8217;s no need to simmer large chunks of lamb for hours. I use <strong>sliced leg of lamb<\/strong>, simply seared and then put back in the sauce for a few minutes at the end of cooking. It&#8217;s this small change that turns the recipe into a <strong>quick tagine<\/strong>, while keeping the spirit of the stewed dish.  <\/p>\n\n<p class=\"wp-block-paragraph\">Onions are essential. They cook gently until they become almost candied and are really the base of the sauce. The dried apricots rehydrate directly in the broth and provide a natural sweetness, but the result is much less sweet than a traditional lham lahlou. The lemon added at the end rebalances this sweetness.   <\/p>\n\n<p class=\"wp-block-paragraph\">Cumin, ginger, paprika and turmeric give depth, while saffron brings a more delicate fragrance. Finally, roasted cashews are not a traditional ingredient in <strong>Algerian lamb tagine<\/strong> : this is the little twist of this version. Added only when serving, they remain crunchy and contrast with <strong>candied onions<\/strong> and melting apricots.  <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>In short:<\/strong> this <strong>Lamb Tagine with Apricots<\/strong> is a sweet and savory recipe inspired by Algerian cuisine in which slices of leg of lamb are served with a sauce of candied onions, dried apricots, saffron and spices. The use of slices greatly reduces the cooking time. <\/p>\n\n<h2 id=\"pourquoi-lagneau-occupe-une-place-importante-dans-la-cuisine-algerienne\" class=\"wp-block-heading\">Why does lamb occupy an important place in Algerian cuisine?<\/h2>\n\n<p class=\"wp-block-paragraph\">To understand the presence of lamb in so many traditional Maghreb dishes, one must look beyond the cuisine itself.<\/p>\n\n<p class=\"wp-block-paragraph\">Sheep farming is deeply linked to the pastoral and agropastoral territories of North Africa. In Algeria, the highlands and the large steppe areas have long favoured the breeding of small ruminants. The<a href=\"https:\/\/www.fao.org\/pastoralist-knowledge-hub\/pastoralist-networks\/regional-networks\/west-asia-and-north-africa\/fr?utm_source=chatgpt.com\" data-type=\"link\" data-id=\"https:\/\/www.fao.org\/pastoralist-knowledge-hub\/pastoralist-networks\/regional-networks\/west-asia-and-north-africa\/fr?utm_source=chatgpt.com\" target=\"_blank\" rel=\"noopener\">FAO describes the Maghreb as a region where pastoralism remains of particular importance<\/a> and estimates the surface area of Algerian steppe rangelands at about 20 million hectares.  <\/p>\n\n<p class=\"wp-block-paragraph\">Recent work on Algerian sheep farming also highlights its economic importance, but also its historical links with pastoral societies and transhumance practices. Several local breeds have adapted to these environments, including the Ouled Djellal, Rembi and Hamra. <\/p>\n\n<p class=\"wp-block-paragraph\">This story partly explains why lamb is so present in <strong>Algerian cuisine<\/strong> : couscous, chorbas, dishes in sauce, mechoui, festive preparations or tagines.<\/p>\n\n<p class=\"wp-block-paragraph\">Meat also takes on a special dimension during family meals and special occasions. Like many Maghreb cuisines, Algerian cuisine is strongly based on the family transmission of gestures and recipes.   <\/p>\n\n<p class=\"wp-block-paragraph\">Our <strong>lamb tagine<\/strong> is therefore part of this culture of sharing dishes, even if its cooking technique has been deliberately shortened.<\/p>\n\n<h2 id=\"tajine-un-plat-un-recipient-et-une-technique-de-cuisson-maghrebine\" class=\"wp-block-heading\">Tajine: a dish, a container and a Maghreb cooking technique<\/h2>\n\n<p class=\"wp-block-paragraph\">The word <em>tagine<\/em> is interesting because it does not only refer to a recipe.<\/p>\n\n<p class=\"wp-block-paragraph\">It is both a Maghreb dish stewed with meat, vegetables, fruit and spices, and the container in which this dish is prepared.  <\/p>\n\n<p class=\"wp-block-paragraph\">The traditional container consists of a relatively wide base topped with a conical lid. Gentle cooking limits evaporation and allows food to cook in a humid atmosphere with relatively little liquid. <\/p>\n\n<p class=\"wp-block-paragraph\">It is difficult, however, to attribute the entire contemporary tagine to a single origin. Earthenware cooking practices and simmered dishes belong to an ancient and widely shared culinary history in North Africa. <\/p>\n\n<p class=\"wp-block-paragraph\">Another subtlety: the word does not refer to exactly the same preparation everywhere. In Algeria, there are many dishes in sauce called tagines. <a href=\"https:\/\/dumplingsandmore.fr\/post\/tajine-el-bey\/\" target=\"_blank\" data-type=\"post\" data-id=\"7521\" rel=\"noreferrer noopener\">In Tunisia, some tagines<\/a> are on the contrary baked egg preparations. <\/p>\n\n<p class=\"wp-block-paragraph\">And you don&#8217;t need to own the famous earthenware container to prepare this recipe. A <strong>tagine in a casserole dish<\/strong> or a large saut\u00e9 pan with a lid works perfectly. This <strong>tagine without a tagine dish<\/strong> is based more on the cooking principle and the construction of flavors than on the utensil.  <\/p>\n\n<h2 id=\"tajine-dagneau-facile-aux-abricots-safran-et-oignons-confits\" class=\"wp-block-heading\">Easy lamb tagine with apricots, saffron and candied onions<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Serves:<\/strong> 3<br \/><strong>Prep Time:<\/strong> 20 minutes<br \/><strong>Cooking time:<\/strong> about 40 minutes<br \/><strong>Total time:<\/strong> about 1 hour<\/p>\n\n<h3 id=\"ingredients\" class=\"wp-block-heading\">Ingredients<\/h3>\n\n<ul class=\"wp-block-list\">\n<li>3 slices of leg of lamb, about <strong>500 to 600 g in total<\/strong><\/li>\n\n\n\n<li>2 large onions<\/li>\n\n\n\n<li>2 cloves of garlic<\/li>\n\n\n\n<li>2 tbsp olive oil <\/li>\n\n\n\n<li>10 g butter, optional<\/li>\n\n\n\n<li>1 tsp cumin <\/li>\n\n\n\n<li>1 tsp ginger <\/li>\n\n\n\n<li>3\/4 tsp sweet paprika <\/li>\n\n\n\n<li>1\/2 tsp turmeric <\/li>\n\n\n\n<li>1\/2 tsp black pepper <\/li>\n\n\n\n<li>a nice pinch of saffron threads<\/li>\n\n\n\n<li>8 to 10 dried apricots<\/li>\n\n\n\n<li>40 to 50 g roasted cashews<\/li>\n\n\n\n<li>250 to 300 ml of stock<\/li>\n\n\n\n<li>fresh cilantro<\/li>\n\n\n\n<li>1 lemon<\/li>\n\n\n\n<li>salt<\/li>\n<\/ul>\n\n<h3 id=\"1-faire-infuser-le-safran\" class=\"wp-block-heading\">1. Infuse the saffron<\/h3>\n\n<p class=\"wp-block-paragraph\">Take about 50 ml of hot stock and add the saffron threads. Let it infuse for about ten minutes. This small step allows you to extract its fragrance before incorporating it into the <strong>lamb tagine<\/strong>.  <\/p>\n\n<h3 id=\"2-saisir-les-tranches-de-gigot\" class=\"wp-block-heading\">2. Sear the leg of lamb slices<\/h3>\n\n<p class=\"wp-block-paragraph\">Ideally, take the meat out of the refrigerator about twenty minutes before cooking and salt it lightly.<\/p>\n\n<p class=\"wp-block-paragraph\">Heat 1 tablespoon of olive oil in a large saut\u00e9 pan or casserole dish. Sear the leg of lamb slices for 1 minute 30 to 2 minutes per side to obtain a nice color without trying to cook them completely. Set aside.  <\/p>\n\n<h3 id=\"3-preparer-les-oignons-confits\" class=\"wp-block-heading\">3. Prepare the candied onions<\/h3>\n\n<p class=\"wp-block-paragraph\">Lower the heat, add the second spoonful of oil, as well as the butter if using.<\/p>\n\n<p class=\"wp-block-paragraph\">Add the <strong>2 large onions<\/strong> , finely sliced with a pinch of salt, and cook for 15 to 20 minutes over medium-low heat.<\/p>\n\n<p class=\"wp-block-paragraph\">They should become extremely tender, lightly browned and almost stewed. If they stick, add a spoonful of water rather than more fat. <\/p>\n\n<p class=\"wp-block-paragraph\">This is probably the most important step in this <strong>easy lamb tagine<\/strong> : the onions are practically going to become the sauce.<\/p>\n\n<h3 id=\"4-ajouter-les-epices-pour-tajine\" class=\"wp-block-heading\">4. Add the tagine spices<\/h3>\n\n<p class=\"wp-block-paragraph\">Add the chopped or grated garlic, then the cumin, ginger, paprika, turmeric and pepper.<\/p>\n\n<p class=\"wp-block-paragraph\">Blend for only 30 seconds to 1 minute. Briefly heating <strong>the tagine spices<\/strong> will develop their aromas, but cooking too long dry may cause them to become bitter. <\/p>\n\n<h3 id=\"5-faire-mijoter-les-abricots\" class=\"wp-block-heading\">5. Simmer the apricots<\/h3>\n\n<p class=\"wp-block-paragraph\">Cut the large dried apricots in half.<\/p>\n\n<p class=\"wp-block-paragraph\">Pour the rest of the broth and the saffron infusion into the casserole. Carefully scrape the bottom to catch the juices from cooking the meat. <\/p>\n\n<p class=\"wp-block-paragraph\">Add the apricots and simmer for 10 to 12 minutes, uncovered.<\/p>\n\n<p class=\"wp-block-paragraph\">They will rehydrate while their natural sugar gradually gives this <strong>dried apricot tagine<\/strong> a slightly shiny sauce.<\/p>\n\n<h3 id=\"6-terminer-la-cuisson-du-tajine-dagneau\" class=\"wp-block-heading\">6. Finish cooking the lamb tagine<\/h3>\n\n<p class=\"wp-block-paragraph\">Place the leg slices and their juices back in the casserole. Coat them with the sauce and onions. <\/p>\n\n<p class=\"wp-block-paragraph\">Partially cover and continue cooking for only 5 to 8 minutes over low heat, or up to 10 minutes for particularly thick slices.<\/p>\n\n<p class=\"wp-block-paragraph\">This is precisely what differentiates this <strong>leg of lamb recipe<\/strong> from a classic <strong>lamb stew<\/strong> : a relatively tender slice of leg of lamb does not need to cook for an hour.<\/p>\n\n<h3 id=\"7-ajouter-les-noix-de-cajou\" class=\"wp-block-heading\">7. Add the cashews<\/h3>\n\n<p class=\"wp-block-paragraph\">Toast the cashews in a small, dry skillet for 2 to 3 minutes.<\/p>\n\n<p class=\"wp-block-paragraph\">Add them only when serving so that they retain all their crunch.<\/p>\n\n<h3 id=\"8-equilibrer-la-sauce\" class=\"wp-block-heading\">8. Balance the sauce<\/h3>\n\n<p class=\"wp-block-paragraph\">Taste the sauce and adjust the salt. Add 1 to 2 teaspoons of lemon juice. <\/p>\n\n<p class=\"wp-block-paragraph\">The goal is not to achieve a lemony taste: this acidity simply serves to balance the sweetness of the apricots and onions.<\/p>\n\n<p class=\"wp-block-paragraph\">The sauce of the <strong>lamb tagine<\/strong> should finally be thick, shiny and generous, but abundant enough to be able to dip bread in it.<\/p>\n\n<p class=\"wp-block-paragraph\">Arrange the meat in a large dish, add the apricots and all the sauce, then finish with the cashews and plenty of fresh coriander.<\/p>\n\n<p class=\"wp-block-paragraph\">Serve immediately with fresh bread.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79136\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1955.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<h2 id=\"mes-astuces-pour-reussir-un-tajine-dagneau-tendre-et-parfume\" class=\"wp-block-heading\">My tips for a successful tender and fragrant lamb tagine<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Don&#8217;t simmer the leg slices for too long.<\/strong>  It&#8217;s tempting when making a tagine, but this cut doesn&#8217;t have the collagen of a collar or shoulder. Excessive cooking can dry it out. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Take your time with onions.<\/strong>  The time saved should come from the meat and not from the sauce. Fifteen to twenty minutes of gentle cooking completely transforms the result. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Infuse the saffron.<\/strong> A few threads are enough to prepare a real <strong>lamb with saffron<\/strong> if they are given time to diffuse in a hot liquid.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Don&#8217;t look for a very sweet tagine.<\/strong>  Apricots are enough here. Unlike some <strong>lamb tagines with dried fruit<\/strong>, this recipe contains no honey or added sugar. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Save the lemon for last.<\/strong> A small amount immediately gives the <strong>lamb tagine<\/strong> more depth.<\/p>\n\n<p class=\"wp-block-paragraph\">Finally, you can make the sauce and onions a few hours in advance, but cook the meat just before serving.<\/p>\n\n<h2 id=\"calories-et-macros-de-ce-tajine-dagneau\" class=\"wp-block-heading\">Calories and macros of this lamb tagine<\/h2>\n\n<p class=\"wp-block-paragraph\">The following values are <strong>estimates per serving<\/strong>, calculated for three people with about 550 g of leg, 300 g of onions, 80 g of dried apricots, 45 g of cashews and 2 tablespoons of oil, without butter or bread.<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Energy: about 655 kcal<\/strong><\/li>\n\n\n\n<li><strong>Protein: approx. 38 g<\/strong><\/li>\n\n\n\n<li><strong>Carbohydrates: approx. 32 g<\/strong><\/li>\n\n\n\n<li><strong>Fat: about 43 g<\/strong><\/li>\n\n\n\n<li><strong>Fibre: approx. 4 g<\/strong><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Leg of lamb provides the bulk of the protein. For reference, USDA nutrition facts indicate about 25.5 g of protein per 100 g of cooked and roasted leg of lamb. Dried apricots provide mostly carbs and fiber, while cashews naturally increase the energy and fat content of the recipe.  <\/p>\n\n<p class=\"wp-block-paragraph\">These values do not include bread served with <strong>lamb tagine<\/strong> and may vary depending on the amount of fat on the leg slices and the exact amount of sauce consumed.<\/p>\n\n<h2 id=\"un-tajine-dagneau-parfait-pour-le-week-end-sans-y-passer-lapres-midi\" class=\"wp-block-heading\">A lamb tagine perfect for the weekend&#8230; without spending the afternoon there<\/h2>\n\n<p class=\"wp-block-paragraph\">This recipe is finally a good compromise between the traditional stew and the cuisine that we really have time to prepare today.<\/p>\n\n<p class=\"wp-block-paragraph\">In this <strong>lamb tagine<\/strong> , we find lamb, spices, saffron, dried fruit and the generous sauce to be sauced with bread. But the slices of leg of lamb allow you to condense the cooking to obtain a dish that can be prepared in about an hour. <\/p>\n\n<p class=\"wp-block-paragraph\">It is therefore not an exact reproduction of a <strong>traditional Algerian dish<\/strong>, but a recipe directly inspired by this cuisine and in particular its associations between meat, dried fruits and fragrant sauces.<\/p>\n\n<p class=\"wp-block-paragraph\">To discover a much more traditional and frankly sweet version, you can continue with our <a href=\"https:\/\/dumplingsandmore.fr\/post\/tajine-hlou-recette-algerienne\/\" target=\"_blank\" data-type=\"post\" data-id=\"450\" rel=\"noreferrer noopener\">Algerian hlou tagine with prunes and apricots<\/a>. You can also discover our <a href=\"https:\/\/dumplingsandmore.fr\/post\/tajine-de-poulet-aux-olives\/\" target=\"_blank\" data-type=\"post\" data-id=\"40078\" rel=\"noreferrer noopener\">chicken tagine with olives and candied lemons<\/a> or compare with <a href=\"https:\/\/dumplingsandmore.fr\/post\/mrouzia-recette-de-tajine-dagneau-sucre-sale\/\" target=\"_blank\" data-type=\"post\" data-id=\"4858\" rel=\"noreferrer noopener\">the mrouzia, the sweet and salty Moroccan lamb tagine<\/a>. <\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79137\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1956.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-79215\" class=\"wprm-recipe-container\" data-recipe-id=\"79215\" data-servings=\"3\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Lamb tagine with apricots\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=150%2C150&amp;quality=75&amp;ssl=1 150w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=500%2C500&amp;quality=75&amp;ssl=1 500w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=300%2C300&amp;quality=75&amp;ssl=1 300w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?resize=100%2C100&amp;quality=75&amp;ssl=1 100w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?zoom=3&amp;resize=150%2C150&amp;quality=75&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"79213\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/lamb-tagine-with-apricots-the-taste-of-algerian-stew-in-less-than-an-hour\/1957-2\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?fit=5184%2C3888&amp;quality=75&amp;ssl=1\" data-orig-size=\"5184,3888\" data-comments-opened=\"1\" data-image-title=\"Lamb tagine with apricots\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?fit=1250%2C938&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/lamb-tagine-with-apricots-candied-onions-and-saffron\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"79215\" data-print-identifier=\"lamb-tagine-with-apricots-candied-onions-and-saffron\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Lamb tagine with apricots, candied onions and saffron<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">A lamb tagine inspired by Algerian cuisine, prepared with slices of leg of lamb to reduce cooking time. Candied onions, dried apricots, saffron and cashews make for a fragrant sauce that is slightly sweet and salty and perfect for gravy with bread.<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Main dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Algerian, Maghreb<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">3<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">personnes<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-79215-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-79215-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"79215\" data-servings=\"3\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">slices of leg of lamb<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">about 500 to 600 g in total<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">large onions<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">garlic cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tablespoon olive oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">butter<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">teaspoon cumin<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">teaspoon ground ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">teaspoon sweet paprika<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">teaspoon turmeric<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">teaspoon black pepper<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">nice pinch of saffron threads<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">8<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">to 10 dried apricots<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">40<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">to 50 g cashews<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">to 300 ml of stock<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-name\">fresh cilantro<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">lemon<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-79215-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-79215-instructions-container wprm-block-text-normal\" data-recipe=\"79215\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Infuse the saffron<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Take about 50 ml of hot stock and add the saffron threads. Let it infuse for 10 minutes.<\/div><\/li><li id=\"wprm-recipe-79215-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Sear the lamb<\/div><\/li><li id=\"wprm-recipe-79215-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Ideally, take the leg slices out of the refrigerator 20 minutes before cooking. Season lightly with salt. Heat 1 tablespoon of olive oil in a large saut\u00e9 pan or casserole dish. Sear the leg slices for 1 minute 30 to 2 minutes per side. Remove them and set aside.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Candied the onions<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Turn the heat down. Add the second spoonful of olive oil and the butter, if using. Add the finely sliced onions and a small pinch of salt. Cook for 15 to 20 minutes over medium-low heat, stirring regularly. The onions should become very soft and lightly browned. Add a little water if they start to cling.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Add the spices<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the chopped or grated garlic, cumin, ginger, paprika, turmeric and black pepper. Stir and cook for 30 seconds to 1 minute, just enough time to release the aromas.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Make the apricot sauce<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cut the dried apricots in half if they are large. Pour the rest of the broth as well as the saffron-infused broth into the casserole. Scrape the bottom with a wooden spoon to catch the cooking juices. Add the apricots and simmer for 10 to 12 minutes, uncovered, over medium-low heat.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Finish cooking the lamb<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the leg slices back in the sauce with the juices returned to the plate. Coat them well with onions and sauce. Partially cover and continue cooking for 5 to 8 minutes over low heat. For very thick slices, allow up to 10 minutes.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Toast the cashews<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Toast the cashews in a small, dry skillet for 2 to 3 minutes. Keep them whole or coarsely crush them.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Finalize the sauce<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-6-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Taste and adjust the seasoning. Add 1 to 2 teaspoons of lemon juice in order to balance the sweetness of the apricots and onions. The sauce should be thick, shiny, and plentiful enough to enjoy with bread.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Serve<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79215-step-7-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Arrange the leg slices in a dish with the apricots and all the onion sauce. Sprinkle with toasted cashews and fresh coriander. Serve immediately with fresh bread.<\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-79215-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">Don&#8217;t cook the leg slices too long: unlike the shoulder or the collar, they can become dry if they simmer for too long.<br \/>\n The onions are the base of the sauce: take the time to melt them well.<br \/>\n Infusion of the saffron in the broth helps to diffuse its fragrance better.<br \/>\n The cashews are added at the last minute to preserve their crunch.<br \/>\n The lemon should not give a lemony taste to the dish; it simply serves to balance the sweetness of the apricots and onions.<br \/>\n You can prepare the sauce in advance and cook the lamb at the last minute.<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/lamb-tagine-with-apricots-candied-onions-and-saffron\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"79215\" data-print-identifier=\"lamb-tagine-with-apricots-candied-onions-and-saffron\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fpost%2Ftajine-dagneau-abricots-recette-facile%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2026%2F09%2F1957.webp%3Ffit%3D5184%252C3888%26quality%3D75%26ssl%3D1&amp;description=Lamb+tagine+with+apricots%2C+candied+onions+and+saffron&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"79215\" data-url=\"https:\/\/dumplingsandmore.fr\/post\/tajine-dagneau-abricots-recette-facile\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?fit=5184%2C3888&amp;quality=75&amp;ssl=1\" data-description=\"Lamb tagine with apricots, candied onions and saffron\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>\n<h2 id=\"faq-vos-questions-sur-le-tajine-dagneau\" class=\"wp-block-heading\">FAQ: your questions about lamb tagine<\/h2>\n\n<h3 id=\"quel-morceau-dagneau-choisir-pour-un-tajine\" class=\"wp-block-heading\">Which piece of lamb to choose for a tagine?<\/h3>\n\n<p class=\"wp-block-paragraph\">For a traditional tagine that has been simmered for a long time, the shoulder, collar or shank are particularly suitable. For a <strong>quick tagine<\/strong>, leg slices are interesting because they require much less cooking. In this recipe, 500 to 600 g is enough for three people.  <\/p>\n\n<h3 id=\"comment-faire-pour-que-lagneau-reste-tendre\" class=\"wp-block-heading\">How do you keep lamb tender?<\/h3>\n\n<p class=\"wp-block-paragraph\">The cooking time should be adapted to the chosen piece. Pieces rich in connective tissue benefit from simmering for a long time, while leg slices should cook much faster. Here, sear them first and then finish cooking for 5 to 8 minutes in the sauce.  <\/p>\n\n<h3 id=\"peut-on-preparer-un-tajine-dagneau-sans-plat-a-tajine\" class=\"wp-block-heading\">Can you make a lamb tagine without a tagine dish?<\/h3>\n\n<p class=\"wp-block-paragraph\">Yes. A casserole dish, a deep saut\u00e9 pan or a cast iron casserole dish with a lid is perfectly suitable. The traditional dish favours gentle and moist cooking, but it is absolutely not essential to make this <strong>lamb tagine recipe<\/strong> at home.  <\/p>\n\n<h3 id=\"quand-ajouter-les-fruits-secs-dans-un-tajine\" class=\"wp-block-heading\">When to add dried fruit to a tagine?<\/h3>\n\n<p class=\"wp-block-paragraph\">It depends on the desired result. The dried apricots in this recipe cook for 10 to 12 minutes in the sauce before the meat returns. This gives them time to rehydrate without completely turning into a puree.  <\/p>\n\n<h3 id=\"que-servir-avec-un-tajine-dagneau-aux-abricots\" class=\"wp-block-heading\">What to serve with a lamb tagine with apricots?<\/h3>\n\n<p class=\"wp-block-paragraph\">The easiest way is a good fresh bread, ideally with enough crumbs to recover the onion sauce. You can serve this <strong>lamb tagine<\/strong> with a matlouh or khobz dar. The bread is particularly suitable here since the sauce has been deliberately kept quite abundant.  <\/p>\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This Lamb Tagine with Apricots is a sweet and savory recipe inspired by Algerian cuisine in which slices of leg of lamb are served with a sauce of candied onions, dried apricots, saffron and spices. The use of slices greatly reduces the cooking time. <\/p>\n","protected":false},"author":196513052,"featured_media":79213,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14403,12681,14591,15489,12683],"tags":[15104,16898,14749],"class_list":["post-79212","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-algeria","category-country","category-dish","category-our-recipes","category-recipes","tag-lemon-juice","tag-olives","tag-water"],"jetpack-related-posts":[{"id":71651,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-dibi-as-in-a-dibiterie-grilled-lamb-and-mustardy-onions\/","url_meta":{"origin":79212,"position":0},"title":"Senegalese dibis, just like at a dibiterie: grilled lamb and onions with mustard","author":"dumplingsandmore","date":"7 February 2020","format":false,"excerpt":"Dibi is a Senegalese street food dish made with grilled meat, most often lamb, cut into pieces and then served with onions, mustard and bread. Prepared in the dibiteries, this great classic of Dakar grills seduces with its smoky, tender and spicy meat. Today we\u2019re making a delicious dibi, a\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Dibi \u2013 Marinated Grilled Lamb - Senegalese Recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_03bb4627300342d09725125d52322f1b-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":77794,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/chakhchoukha-from-biskra-the-algerian-recipe-with-rogags-and-red-sauce\/","url_meta":{"origin":79212,"position":1},"title":"Chakhchoukha from Biskra: the Algerian recipe with rogags and red sauce","author":"dumplingsandmore","date":"4 August 2022","format":false,"excerpt":"Biskra chakhshukha, or Chakhchoukha biskria, is a traditional Algerian dish prepared with rogags, semolina patties that are crumbled and then steamed, served with a spicy red sauce, vegetables, and meat. Originally from the Biskra region, it is particularly associated with festive meals and Mouloud. Au menuThe Chakhchoukha of biskraThe Chakhchoukha\u2026","rel":"","context":"In &quot;Alg\u00e9rie&quot;","block_context":{"text":"Alg\u00e9rie","link":"https:\/\/dumplingsandmore.fr\/post\/category\/algerie\/"},"img":{"alt_text":"Chakhchoukha","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2022\/08\/P1027461.jpg?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":78868,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/algerian-lemon-cherbet-the-fresh-drink-that-smells-like-summer-in-algeria\/","url_meta":{"origin":79212,"position":2},"title":"Algerian lemon cherbet: the fresh drink that smells like summer in Algeria","author":"dumplingsandmore","date":"14 July 2026","format":false,"excerpt":"The Algerian lemon cherbet is a sweet, tangy and ultra-refreshing drink, prepared with fresh lemons, a light syrup, a touch of orange blossom water and a little touch of milk. To make an Algerian lemon cherbet, mix the zest of a lemon with sugar, add water and heat until you\u2026","rel":"","context":"In &quot;Algeria&quot;","block_context":{"text":"Algeria","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/algeria\/"},"img":{"alt_text":"Algerian lemon cherbet","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1683.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1683.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1683.webp?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1683.webp?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":78863,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/algerian-lemon-mazagran-the-ultra-fresh-iced-coffee-that-wakes-up-summer\/","url_meta":{"origin":79212,"position":3},"title":"Algerian lemon mazagran: the ultra-fresh iced coffee that wakes up summer","author":"dumplingsandmore","date":"9 July 2026","format":false,"excerpt":"Algerian lemon mazagran is a cold drink made with strong coffee, lemon juice, sugar, very cold water and ice cubes. To prepare it, we sweeten the hot coffee, let it cool, then mix it with squeezed lemon and cold water before serving everything well iced with lemon slices. It's a\u2026","rel":"","context":"In &quot;Algeria&quot;","block_context":{"text":"Algeria","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/algeria\/"},"img":{"alt_text":"Algerian lemon mazagran","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1560.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1560.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1560.webp?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/07\/1560.webp?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":77707,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/algerian-zviti-the-bou-saada-mortar-crushed-flatbread\/","url_meta":{"origin":79212,"position":4},"title":"Algerian Zviti: the Bou Sa\u00e2da mortar crushed flatbread","author":"dumplingsandmore","date":"8 April 2020","format":false,"excerpt":"Zviti is an Algerian speciality from Bou Sa\u00e2da, in the M'Sila region. This hot dish, also called slata mahrez or slata mehras, is prepared by crushing a semolina flatbread while still hot with tomatoes, peppers, garlic, coriander and fennel seeds in a mortar. Zviti is an authentic dish of Algerian\u2026","rel":"","context":"In &quot;Recettes&quot;","block_context":{"text":"Recettes","link":"https:\/\/dumplingsandmore.fr\/post\/category\/recettes\/"},"img":{"alt_text":"Zviti \u2013 Spicy salad with peppers, tomatoes and semolina flatbread-Algerian recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_ea02118b8be148cc8f573fd3e89f545f-mv2-2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_ea02118b8be148cc8f573fd3e89f545f-mv2-2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_ea02118b8be148cc8f573fd3e89f545f-mv2-2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_ea02118b8be148cc8f573fd3e89f545f-mv2-2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_ea02118b8be148cc8f573fd3e89f545f-mv2-2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":79170,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/the-persian-vavishka\/","url_meta":{"origin":79212,"position":5},"title":"The Persian Vavishka","author":"dumplingsandmore","date":"15 January 2020","format":false,"excerpt":"Today we take a little break with a very simple recipe to make, gourmet and accessible to all: the vavishka. The vavishka Vavishka is a traditional dish that originated in the Gilan region of Iran, on the coast of the Caspian Sea. It is a region made up of green\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Vavishka \u2013 Spicy Beef with Tomato Sauce - Iranian Recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_27a604f210754f319e3b04084d9f76af-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/1957.webp?fit=5184%2C3888&quality=75&ssl=1","_links":{"self":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79212","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/users\/196513052"}],"replies":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/comments?post=79212"}],"version-history":[{"count":2,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79212\/revisions"}],"predecessor-version":[{"id":79279,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79212\/revisions\/79279"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media\/79213"}],"wp:attachment":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media?parent=79212"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/categories?post=79212"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/tags?post=79212"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}