Prog Chefs Unite!!!

To be honest I've never given it much thought - I've tried ras el hanot with and without dried rose buds/petals and prefer with, I've never cooked savoury with rose water so I may try that one day. Since tagine is more a cooking method than a fixed recipe I've never made the same one twice, though Debs (and I) think this one was the best yet - the extra time taken to stuff the apricots with almonds and coat them with toasted sesame seeds was well worth the effort. I've had a Kilner jar of preserved lemons on the go for a couple of years now - I buy small unwaxed lemons that I partially split in quarters and stuff with sea salt then put in the jar and top up with fresh water to completely cover them, just before I seal the jar I put in a couple of sticks of cinnamon and Bob's your auntie.

At this moment in time I'm cooking a lamb tagine - I've just set the pot to simmer so in 90 minutes (give or take) the lamb should be meltingly tender - cooking up couscous for Debs because she likes cooked flour and water paste, I'll serve mine with mashed potato because I'm a heathen philistine. Aside from lamb the tagine also contains some preserved lemons and almond stuffed dried apricots that have been coated in roasted sesame seeds on a bed of onion, red pepper and chopped tomato all doused in a generous dosage of Ras-el-hanot spice blend (bought from the supermarket because I happen to like the one with dried rose buds).