A traditional Moroccan stew with lamb. The meat is rubbed with spices: paprika, turmeric, cumin, powdered ginger and cooked over onions for hours.
Perfumed with LaKama spices and studded with almonds and prunes, this rich tagine is a little taste of Morocco in your dining room.
Jacques Pepin makes lamb curry by cutting the meat into small pieces and grinding whole spices into curry powder for maximum flavor. Serve with brown rice.