Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik.
Note: From Farid Zadi. You may want to prepare the ras el hanout, harissa and the sweet tomato sauce the day before, then finish on the day of serving. Serve with harissa. (Harissa and ras el hanout ...
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